I hope everyone out there in blog-world had a safe and happy Fourth of July. I hosted people over to my new digs for food and Apples to Apples (random yoga poses sprinkled throughout.) Later, we walked to the beach and picked sea glass (some partner yoga ensued.) All in all, it was one of my favorite Independence Days ever.
I also cooked a very simple vegetarian dish, I got the recipe from my G-mama. Thought I would share:
Swiss Veggie Casserole
Recipe makes 4 servings
1 (10.75 ounce) can Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or 25% Less Sodium)
1/3 cup sour cream
1/4 teaspoon ground black pepper
1 (16 ounce) bag frozen vegetable combination (broccoli, cauliflower, carrots), thawed
1 (2.8 ounce) can French-fried onions
1/2 cup shredded Swiss cheese
- Stir soup, sour cream, black pepper, vegetables, 2/3 cup onions and 1/4 cup cheese in 2-quart casserole. Cover casserole.
- Bake at 350 degrees F 40 minutes or until vegetables are tender. Stir vegetable mixture.
- Top with remaining onions and cheese. Bake 5 minutes or until cheese is melted.
- Let it cool for 5-10 minutes