Swiss Vegetable Bake for a Crowd

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“I found this on the back of a can of Campbell's soup. Our family loves it and I use fresh cooked veggies in place of the frozen. Sometimes, I substitute cream of mushroom or cream of celery soup depending on my mood. I also added diced onion, and sliced mushrooms but typed the recipe as it appeared on the can. You can add whatever you like to it and I am sure it would still turn out great. We all have our favorites to add.”
1 casserole

Ingredients Nutrition

  • 1 (26 ounce) cancan Campbell's Cream of Chicken Soup (sometimes, I use cream of mushroom or cream of celery depending on my mood)
  • 23 cup sour cream
  • 12 teaspoon black pepper
  • 2 (16 ounce) bags frozen mixed vegetables (broccoli, carrots, cauliflower, thawed (I use fresh cooked instead of frozen)
  • 2 cups shredded swiss cheese
  • 2 23 cups French's French fried onions
  • 12 cup diced onion
  • 1 cup sliced mushrooms
  • 1 cup sliced celery (sauteed with the onion and mushrooms until just tender)


  1. Preheat oven to 350.
  2. Cut up the celery, onion and mushrooms and saute until just tender.
  3. Make sure vegetables are thawed if using frozen or cook fresh ones, drain and set aside.
  4. Mix soup, sour cream, pepper, garlic powder, and onion powder in a large bowl.
  5. Stir in the vegetables, celery, onion and mushrooms,1 1/2 c cheese and 1/2 the onions.
  6. Spoon this mixture into a 3 quart shallow baking dish.
  7. Cover and bake for 30 minutes.
  8. Remove from oven and stir.
  9. Sprinkle with remaining cheese and onions.
  10. Bake uncovered5-10 minutes longer until the top cheese is melted and casserole is bubbly hot and onions are just a golden brown.
  11. Let stand 5 minutes before serving.

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