Vegetable Swiss Casserole

Vegetable Swiss Casserole takes roughly 45 minutes from beginning to end. This recipe serves 8 and costs 82 cents per serving. This side dish has 212 calories, 8g of protein, and 15g of fat per serving. 42 people have tried and liked this recipe. Head to the store and pick up baby carrots, chicken bouillon granules, fresh mushrooms, and a few other things to make it today. It will be a hit at your Autumn event. It is brought to you by Taste of Home. All things considered, we decided this recipe deserves a spoonacular score of 59%. This score is solid. Similar recipes include Swiss Vegetable Casserole, Swiss Vegetable Casserole, and Swiss Vegetable Casserole.

Servings: 8

Preparation duration: 25 minutes

Cooking duration: 20 minutes

 

Ingredients:

2 cups fresh baby carrots

2 cups fresh broccoli florets

2 tablespoons butter

2 cups fresh cauliflowerets

1 teaspoon chicken bouillon granules

1/2 cup crushed butter-flavored crackers (about 15 crackers)

2 tablespoons all-purpose flour

1-3/4 cups sliced fresh mushrooms

2 cups half-and-half cream

1/2 teaspoon onion powder

1 cup (4 ounces) shredded Swiss cheese

1/4 teaspoon white pepper

Equipment:

oven

steamer basket

sauce pan

baking pan

frying pan

Cooking instruction summary:

Directions Preheat oven to 350°. Place carrots in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam 3 minutes. Add broccoli and cauliflower; steam 5 minutes longer or until vegetables are tender. Transfer to a greased 2-1/2-qt. baking dish. In a large skillet, saute mushrooms in butter until tender. Stir in flour until blended. Gradually stir in cream, bouillon, onion powder and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cheese. Pour over vegetables and stir to coat. Sprinkle with cracker crumbs. Bake, uncovered, 20-25 minutes or until bubbly. Yield: 8 servings. Originally published as Creamy Vegetable Casserole in Taste of Home Christmas AnnualAnnual 2009, p69 Print Add to Recipe Box Email a Friend

 

Step by step:


1. Preheat oven to 350°.

2. Place carrots in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam 3 minutes.

3. Add broccoli and cauliflower; steam 5 minutes longer or until vegetables are tender.

4. Transfer to a greased 2-1/2-qt. baking dish.

5. In a large skillet, saute mushrooms in butter until tender. Stir in flour until blended. Gradually stir in cream, bouillon, onion powder and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cheese.

6. Pour over vegetables and stir to coat. Sprinkle with cracker crumbs.

7. Bake, uncovered, 20-25 minutes or until bubbly.


Nutrition Information:

Quickview
211k Calories
7g Protein
14g Total Fat
13g Carbs
9% Health Score
Limit These
Calories
211k
11%

Fat
14g
23%

  Saturated Fat
8g
56%

Carbohydrates
13g
4%

  Sugar
3g
4%

Cholesterol
42mg
14%

Sodium
210mg
9%

Get Enough Of These
Protein
7g
16%

Vitamin A
4973IU
99%

Vitamin C
34mg
41%

Vitamin K
33µg
32%

Calcium
210mg
21%

Phosphorus
197mg
20%

Vitamin B2
0.26mg
15%

Folate
48µg
12%

Vitamin B12
0.68µg
11%

Potassium
359mg
10%

Selenium
6µg
10%

Fiber
2g
9%

Manganese
0.18mg
9%

Vitamin B5
0.87mg
9%

Vitamin B6
0.17mg
9%

Zinc
1mg
8%

Vitamin B1
0.11mg
7%

Magnesium
25mg
6%

Vitamin B3
1mg
6%

Copper
0.11mg
6%

Iron
0.96mg
5%

Vitamin E
0.67mg
4%

Vitamin D
0.27µg
2%

covered percent of daily need
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The word vegetable has no scientific definition, so it’s still acceptable to call a tomato a vegetable.

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Age is important only if you're cheese and wine.

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