The recipe for Swiss Vegetable Medley in Mom’s recipe box is written in pencil on a recipe card probably given to her by a friend, since it is the only card with that particular floral decoration in the box. Later she added an emphatic “Try This” in ink, which caught my eye.
My guess is that she asked for the recipe over a lunch table or at a potluck long after I left home. At least I don’t recall eating many frozen vegetables at Mom and Dad’s until after Jerri and I were married. When they were in season, we ate fresh vegetables from our garden. In the winter, besides onions, celery, carrots and potatoes, we ate canned peas, beans and corn that Mom put up in the summer and—I still dread it—canned spinach from the store.
Starting with frozen mixed vegetables, however, makes this a ridiculously easy recipe for making a tasty side dish.
1 16 oz. bag of frozen vegetables (broccoli, carrots, cauliflower)
1 can condensed cream of mushroom soup
1 cup shredded Swiss cheese
1/3 cup sour cream
1/4 teaspoon black pepper
1 cup French fried onions
1 small jar pimientos (optional)
Thaw and drain the vegetables. Preheat the oven to 350º, grease a one quart casserole and grate the cheese. Stir the vegetables, soup and sour cream together in a mixing bowl. Stir in the black pepper and half the Swiss cheese and French fried onions.
Pour the mixture into the casserole and bake covered on a center shelf for thirty-five minutes. Sprinkle the rest of the onions and cheese over the top and bake uncovered for another five minutes.
Serve hot and bubbly as a side dish with just about any meat you like.
NOTES: I haven’t tried it, but I don’t see why you couldn’t substitute three or four tablespoons of finely chopped red bell pepper for the pimientos.