There are few side dishes more classic than the Swiss Veggie Medley. Many cooks say they originally got the recipe from a can of fried onions back in the 80s and have been making it ever since. That’s easy to imagine with its slightly retro use of condensed cream of mushroom soup and frozen vegetables, but there’s no denying that it is delicious!
We have a slightly different spin on that classic casserole for you today. You’ll find most of the standard ingredients, except with a layer of crushed Ritz crackers on top. As much as we love fried onions, they can also dominate the flavor of a dish. Subbing in crackers still gives it that salty, crunchy touch but allows the other ingredients room to shine. You’ll have to let us know which version you like better!
This side dish is an incredibly versatile choice for many a meal. Serve it alongside anything from pasta to roasted chicken to pizza, and it doesn’t feel out of place. Classic recipes are often like that. Whether you’re taking a walk down memory lane with this recipe or giving it a try for the first time, it’s sure to please the taste buds.
Swiss Medley Casserole
5m prep time
25m cook time
- 1 (12 oz) bag frozen vegetable medley, defrosted
- 1 (10 oz) can condensed cream of mushroom soup
- ½ cup sour cream
- 1 cup shredded swiss cheese
- ½ teaspoon black pepper
- 1 sleeve Ritz crackers, crushed
- ¼ cup butter, melted
- Preheat oven to 425 degrees F and lightly grease an 8x8-inch baking dish.
- In a large bowl, combine the sour cream, soup, swiss cheese, and pepper.
- Fold in the defrosted vegetables and transfer mixture to the prepared baking dish.
- Sprinkle the crushed crackers on top and then pour the melted butter over them.
- Bake for 23-25 minutes or until top is golden brown. Serve hot.
Recipe adapted from Carriesexperimentalkitchen.com