Recipies - 2 of my holiday favorites

Swiss Veggie Bake

1 bag (16 oz) frozen vegetable combination  -- california mix, carrots, broccoli and cauliflower

1 can (10 3/4 oz) condensed cream of mushroom soup

1 cup shredded swiss cheese

1 cup sour cream

1 can (2.8 oz) Durkee french fried onions

Preheat oven to 350.  In large bowl, combine vegetables, soup, 1/2 cup cheese, the sour cream and 1/2 can of french fried onions.  Pour into a shallow 1-qt casserole.  Bake,covered at 350 for 30 minutes or until vegetables are done.  Sprinkle remaining cheeese and onions in diagonal rows across top and bake uncovered for 5 minutes or until onions are golden brown.  Makes 6 servings.

Corn And Broccoli casserole

• 1 (8 ounce) box Chicken In A Biscuit crackers, crushed
• 1/2 cup butter or 1/2 cup margarine, melted
• 1 (10 ounce) package frozen chopped broccoli, thawed
• 1 (15 1/4 ounce) can whole kernel corn, drained
• 1 (14 3/4 ounce) can cream-style corn

Change Measurements: US | Metric

Directions:

Prep Time: 5 mins

Total Time: 35 mins

1. 1 Combine cracker crumbs and butter, and reserve 1/2 cup for topping.
2. 2 In bowl, combine broccoli, both cans of corns and remaining crumbs.
3. 3 Transfer to a greased 2 quart baking dish.
4. 4 Top with remaining crumb mixture.
5. 5 Bake, uncovered@ 375 degrees for 25-30 minutes or until lightly browned.