Vegetable Casserole for the Sharing Bowl
Prep 5 minutes · Cook 30 minutes · Total 35 minutes · Yield 8 people
Set out oz frozen broccoli, oz condensed cream of mushroom soup canned I use organic Pacific brand but you can use a standard 10 oz can too, and shredded Swiss cheese before you start Vegetable Casserole for the Sharing Bowl. The batch is written for 8 people.
Count on 5 minutes of prep, 30 minutes of cooking, about 35 minutes from the first measurement to the plate.
What goes in the bowl
- 16 oz frozen broccoli, carrots and cauliflower mix thawed and drained
- 12 oz condensed cream of mushroom soup canned I use organic Pacific brand but you can use a standard 10 oz can too
- 1 cup shredded Swiss cheese, divided 4 oz
- ⅓ cup sour cream
- ¼ teaspoon ground black pepper
- kosher salt to taste
- 2.8 oz French fried onions
How the cooking goes
- Heat your oven to 350°F.
- Blend the thawed vegetables, soup, ½ cup cheese, sour cream, and pepper. Pour into a 1-quart casserole dish.
- Bake for 30 minutes covered.
- Top with remaining cheese and onions then bake uncovered for 5 minutes longer. Taste for seasoning, add salt if needed, and serve.
After it comes off the heat
Give the plate the rest the method asks for. Cover leftovers and refrigerate them when the dish includes meat, eggs, or dairy.
If you want another plate from Vegetarian, open Vegetable Lasagna with a Clear Method and Quinoa Vegetarian Meatballs (Gluten-Free Option) with a Clear Method.
