Swiss Medley Casserole

Serves: 6-8
Prep Time: 15 minutes
Bake Time: 30 minutes

1 (12 oz) bag frozen vegetable medley (like broccoli, cauliflower, carrots), thawed and drained well
1 (10.5 oz) can condensed cream of mushroom soup (do not dilute)
½ cup sour cream
1 cup shredded Swiss cheese
½ teaspoon black pepper
1 sleeve Ritz crackers, crushed (about 35 crackers)
¼ cup (½ stick / 57g) butter, melted

Optional Add-Ins:

Preheat & Prepare: Preheat oven to 350°F (175°C). Grease a 2-quart (8×8-inch or similar) baking dish.
Mix Filling: In a large bowl, combine the thawed vegetables, cream of mushroom soup, sour cream, ¾ cup of the Swiss cheese, and black pepper. Stir until evenly combined. If using chicken or ham, add it here.
Assemble: Spread the vegetable mixture evenly in the prepared baking dish. Sprinkle the remaining ¼ cup Swiss cheese over the top.
Make Topping: In a small bowl, mix the crushed Ritz crackers with the melted butter until all crumbs are moistened. Sprinkle evenly over the casserole.
Bake: Bake uncovered for 25–30 minutes, until the filling is bubbly around the edges and the topping is golden brown.
Rest & Serve: Let stand for 5–10 minutes before serving. Garnish with fresh herbs if desired.

Thaw Veggies Fully: Pat them dry with a paper towel to prevent a watery casserole.
Cracker Topping: For extra crunch, mix 2 tablespoons grated Parmesan into the cracker crumbs before sprinkling.
Make Ahead: Assemble the casserole (without the topping) up to a day ahead. Cover and refrigerate. Add the topping just before baking, adding 5–10 minutes to the bake time.
Variations: Substitute cream of chicken or celery soup, or use a different cheese like Gruyère or sharp cheddar.

Enjoy this creamy, crunchy, and satisfying side dish—it’s perfect for potlucks, holiday meals, or a cozy family dinner!