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Green Bean Vegetable Swiss Casserole Recipe

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Not just the typical green bean casserole, the addition of your choice of vegetables adds a variety of flavors.
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Servings:
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Ingredients
  • 10 3/4 ounces (1 can) cream of mushroom soup or cream of celery soup
  • 1/3 cup sour cream
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon Lawry's seasoned salt
  • 16 ounces (1 bag) frozen mixed vegetables with the majority being green beans
  • 8 ounces (1/2 bag) frozen pearl onions
  • 1/2 cup shredded swiss cheese
  • 1 can sliced water chestnuts
  • TOPPING
  • 4 tablespoons butter - melted
  • 1/2 cup seasoned bread crumbs
  • 1/2 cup shredded swiss cheese
Directions
PREP
5 mins
READY IN
50 mins
  • Stir soup, sour cream, pepper, salt, frozen vegetables, onions, swiss cheese and water chestnuts together in a medium bowl. (Vegetables do not need to be thawed but can be.)
  • Pour into a 2 quart casserole dish.
  • Bake at 350° for 40 minutes or until vegetables are tender.
  • Stir halfway through baking.
  • Mix melted butter, bread crumbs and swiss cheese together in a small bowl for topping.
  • Sprinkle over vegetables and bake for another 5-10 minutes or just until crumbs start to brown.
  • Serve hot.
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