With a little advance planning, you can enjoy a delicious classic casserole and/or a filling vegetarian dinner.

[Gallery] Foodie Friday Swiss Vegetable Casserole Pot Pies (prep time: 30 minutes after the casserole has previously been made.  Serves? Depends on how much casserole you have left)

Kathy Whyte/ WNBF News
Kathy Whyte/ WNBF News
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Start with making the classic cheesy vegetable casserole before you make the pot pies or the vegetables won't be done.

Swiss Vegetable Casserole Recipe

16 oz. bag California blend vegetables

1 can cream of mushroom soup

1/3 C. sour cream

1 1/3 C. French fried onions

1/2 C. shredded cheese ( I used half Swiss and half mild white cheddar)

A good amount of cracked black pepper

Preheat oven to 350. Combine the vegetables, soup, sour cream, black pepper, half of the onions and half of the cheese. Bake 40 minutes until bubbling.  Top with remaining onion and cheese and return to oven until brown.

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To make pot pies from the leftover casserole

Loosen the cool casserole with vegetable stock until the filling becomes a creamy consistency on-par with a normal pot pie.  I also sauted some sliced mushrooms to stir in for a little extra flavor and texture and grated additional Swiss cheese into the mix.  If making a double crust, line the bottom of your pan with rolled out puff pastry dough. If making a top crust, it's delicious if you put a layer of leftover French fried onions in the bottom of the pan before spooning in the filling. It comes out all caramelized and golden after baking. Top both versions with rolled out puff pastry dough, crimp, cut vent holes and brush with a mix of water and egg (egg wash) for a shiny crust. Sprinkle with coarse Kosher salt (optional). Try to keep the crust on the cool side before putting in a 375 degree oven to bake for about 30 minutes until crust is golden and filling is bubbling. *put pies on an aluminum-lined baking sheet in case of spill-overs during baking.

 

Foodie Friday Gallery: Swiss Vegetable Casserole Pot Pies

 

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