Tonight for dinner we're having one of our tried & true meals. This casserole goes great with basically any entree, or can also be served alone. Tonight Ryan BBQ'd some chicken breasts to go with it (for him). And I had soy chicken nuggets with mine (haha, I know weird concept, but they are my FAVORITE!).
Enjoy!
Preheat oven to 350 degrees.
Lightly butter a 1-quart casserole dish
(you can use basically any shaped dish for this).
What you need:
16 oz. frozen broccoli-carrot-cauliflower mix (usually called "California Mix"), thawed & drained
1 can of cream of mushroom soup
1 1/4 cup of shredded Swiss cheese (save 1/4 for topping)
1/3 cup of sour cream
1/4 teaspoon of freshly ground black pepper
2.8 oz. can of Durkee French-Fried Onions (save some for topping)
Mix all ingredients, pour into casserole dish, and bake for 30 minutes.
Sprinkle on toppings (reserved swiss cheese & Durkee onions) and bake for another 5 minutes.
Allow casserole to rest 5-10 minutes before serving.
Yum! This recipe can also easily be doubled if you're serving a crowd. We usually have it as a side dish during Thanksgiving :)
