Swiss Vegetable Medley

Ingredients:
1 bag (16 oz.) frozen broccoli, carrots and cauliflower, thawed and drained.
1 can (10 3/4 oz.) condensed cream of mushroom soup.
1 cup (4 oz.) shredded Swiss cheese
1/3 cup sour cream
1/4 teaspoon Durkee Ground black pepper
1 jar (4 oz.) chopped pimento, drained (optional)
1 can (2.8) Durkee French Fried Onions

Directions:

1. Combine vegetable soup, 1/2 cup cheese, sour cream, pepper, pimento, and 1/2 can Durkee French Fried Onions.
2. Pour into a 1 quart casserole.
3. Bake, covered at 350 degrees for 30 minutes.
4. Top with remaining cheese and onion.
5. Bake, uncovered for 5 minutes longer.

Makes 6 servings.

Carrot Zucchini Vegetable Casserole

Ingredients:

2 lbs. zucchini

1 cup shredded carrots

1/4 cup chopped onion

1 can cream chicken soup

1 cup sour cream

1 pkg. Stove Top stuffing

1/2 cup margarine

Directons:

1. Put zucchini, onions, carrots  in sauce pan with water; boil 5 minutes, drain.
2. Toss stuffing bread crumps with melted margarine.
3. Put 1/2 of crumbs in a 12x9" pan.
4. Mix soup and sour cream together and toss with vegetables. 
5. Pour over crumbs and cover with rest of crumbs.
6. Bake 350 degrees for 25-30 minutes.
   
   Note: Increase zucchini to 4 or 5 lbs. Mix with chicken for a main dish.