Mushroom Swiss Vegetable Bake To The Rescue

We were invited to a potluck style church dinner last week and I had no idea what to bring. Seems like the same few dishes show up at all of these events usually brought by at least 3 different people. I like to bring something unique, but this go around, I was just drawing a blank. So I set down with my recipe box and came across this old favorite that I had totally forgotten about. I just doubled the recipe, plopped it into my largest casserole dish and 45 minutes later we were ready to head to dinner.

Mushroom Swiss Vegetable Bake

1 (10 3/4 ounce) can cream of celery soup
1/3 cup sour cream
1 (16 ounce) bag frozen vegetable blend (carrots, broccoli and cauliflower) thawed
1 (6 ounce) jar mushrooms, sliced
1/4 teaspoon pepper
1 (2.8 ounce) can fried onions
1/2 cup Swiss cheese, shredded

Place the soup in a large mixing bowl. Add the sour cream and stir together to combine. Add the vegetables and mushroom. Stir to cover. Sprinkle in the pepper and stir to incorporate all the ingredients together. Place 1/2 of the can of fried onions and 1/4 cup of the Swiss cheese. Stir well. Heat the oven to 350 degrees. Place the mixture into a 2 quart casserole dish. Cover with aluminum foil. Bake 35 minutes or until vegetables are tender. Remove foil and sprinkle the remaining onions and cheese over the top of the mixture. Return uncovered, to the oven and continue cooking 10 minutes or until the cheese has melted and casserole is bubbling.

Serves 4