Recipe

Vegetable Provolone Or Swiss Cheese Casserole Recipe

Add Step-by-Step Photos	Peepers / All my dishes 8 months ago Not your typical vegetable casserole. The addition of your choice of vegetables adds a variety of flavors. Prep:20m Cook:50m Servings:6	Peepers
	easy

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Ingredients

4 celery ribs, washed, peeled and chopped in 2" chunks

firm tofu cut into cubes - you decide how much

1 can 10 3/4 ounces cream of mushroom soup or cream of celery soup

1/2 cup sour cream

a dash of black pepper

1/2 teaspoon salt replacement - I prefer McCormick's Seasoned Herb Medley or Club House One Step Greek Seasoning

16 ounces (1 bag) frozen mixed vegetables with the majority being green beans

8 ounces (1/2 bag) frozen pearl onions

3/4 cup shredded provolone or swiss cheese

1 can sliced water chestnuts, rinsed and drained

2 - 3 garlic cloves, minced

Note: If you want to add meat to this casserole, rotisserie chicken chopped into chunks adds a wonderful flavour.

Topping:

4 tablespoons butter - melted

3/4 cup seasoned bread crumbs

1/2 cup shredded provolone or swiss cheese

Directions

Gently saute celery and tofu in a little Extra Virgin Olive Oil until celery is tender. I add a dash of low sodium Soy Sauce to the frying pan.

Stir soup, sour cream, pepper, salt replacement, frozen mixed vegetables, onions, shredded provolone / swiss cheese, water chestnuts and minced garlic together in a medium bowl. It is not necessary to thaw the vegetables.

Add sauted celery to mixture.

Pour into a 2 quart casserole dish.

Bake at 350 degrees for 40 minutes or until vegetables are tender.

Stir halfway through baking.

Mix melted butter, seasoned bread crumbs and shredded provolone / swiss cheese together in a small bowl for topping.

Sprinkle over vegetables and bake for another 5-10 minutes or just until crumbs start to brown.

Serve hot.

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