It isn’t really Swiss. I mean, as far as I know, it isn’t Swiss. Well, the cheese is Swiss, which is why I’m calling it Swiss Casserole. That, and it sounds funny.
ANYWAY, I made this here mess one night this week.
SWISS CASSEROLE
- vegan margarine
- chopped onions
- sliced mushrooms
- can of cream of chicken soup (could be cream of some kinda veg)
- peas
- Swiss cheese
Cook the onions and mushrooms in the margarine until they’re soft. Mix them with the other ingredients (EXCEPT THE CHEESE). Put half the mixture into a buttered casserole dish, then half the cheese slices. Put the rest of the everything-but-the-cheese on, and top with the rest of the cheese.
Bake at 350 for about an hour. Ish.
To tell you the truth, I didn’t like the Swiss cheese so much. If I made this again, I would use some other kind of cheese and call it some other kind of casserole.
A WRITING PROMPT FOR YOU: Write about something Swiss.
MA
Dan Antion
February 15, 2017 at 7:29amI have to admit, I was attracted by the #notvegetarian hashtag. Of course, I was hoping for big hunks of chicken, or ground beef (which I consider the defining element in a casserole). Still, this looks good. That said, I’m with you, I prefer other melty cheese to swiss melty cheese/
Marian Allen
February 15, 2017 at 7:36amI’ve decided that I only like Swiss cheese in conjunction with salt/sour. Like the Swiss-cheese-and-dill-pickle sammich I had the other day. YUM! Or with mustard, especially Champagne Honey mustard.
Joey
February 15, 2017 at 12:15pmI probably wouldn’t eat this, peas and cheese…I can’t fathom. I’d have to taste.
Marian Allen
February 16, 2017 at 8:46amImma hafta do a post on peas and cheese recipees. Thanks for the idear!
Joey
February 16, 2017 at 12:24pmYes, do that, because I can only think of peas in cream sauce, and I DO have a curious palate!