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This is a family favorite...it is a tad rich but always a hit!
Swiss Vegetable Medley
1 bag (16oz) frozen cauliflower, brocolli and carrots (thawed and drained)
1 can cream of mushroom soup
1 cup shredded swiss cheese
1/3 cup sour cream
1/4 tsp pepper
1 jar (4oz) chopped pimento
1 can fried onion
Combine soup, vegeteables, 1/2 cheese, sour cream, pepper,pimento, and 1/2 onions. Pour into casserole. Bake covered @350 for 30 minutes. Top with remaining cheese and onions. Bake uncovered for 5 mins.
I forgot to say I am making 2 casseroles. One with green beans I was thinking as well.
I will make the one with the corn but the sweet potato may be just too sweet for the dinner. I will make it for myself though.
SWEET POTATOE STREUSEL SQUARES (Serves 12)
3 lbs sweet potatoes peeled and cut into 1" cubes
Salt to taste
1/4 cup butter at room temperature
1/4 cup sugar
1 cup half and half
2 eggs
1 tsp vanilla extract
1 cup packed light brown sugar
1/2 cup flour (may need more if topping is too thin)
1/2 cup butter at room temperature
1 cup pecans
1 cup sweetened flaked coconut
Cook potatoes in boiling salted water until tender. Drain water when cooked and add 1/4 cup butter and sugar. Mash potatoes until almot smooth. Add half and half, eggs and vanilla and mix well. Season with salt. Spread into a 9x13 glass baking dish (buttered).
Rub brown sugar, flour and 1/2 cup butter in bowl until moist crumbs form. Stir in pecans and coconut. Sprinkle over sweet potato mixture.
Bake at 350 for 40 minutes or until fillling is set and topping is browned. Let stand for 10 minutes before serving. Cut into squares.
I had these at an executive dinner party and they were fantastic! Everyone raved about them so the Hostess gave out the recipe. I will put them on 2 replies so as not to confuse.
CHEDDAR CORN CASSEROLE
1 stick butter (4), melted
1 large onion, chopped
1 small green bell pepper, chopped
1 small red bell pepper, chopped
3 eggs
1 cup sour cream
1 can (16 oz.) creamed corn
1/3 cup yellow corn meal
1/4 tsp salt
1/4 tsp pepper
1 cup cheddar cheese, shredded
In a medium sauce pan, heat 2 tablespoons of butter over medium heat. Add onions and peppers and cook until softened, stirring occasionally. Remove from heat.
Combine remaining 6 tablespoons butter, eggs and sour cream in a large bowl. Whisk together until smooth. Mix in corn, cornmeal, salt and pepper. Stir in cheese and onion/pepper mixture.
Turn into a 2-quart buttered baking dish. Bake in preheated 350 degree oven for 30 - 35 minutes, until puffed and golden.
Serves 8