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:
covered percent of daily need
