Recipes — Side Dish
3 T Butter ½ C Ohio Swiss Cheese, grated 2 ½ C Corn, fresh or frozen 1 Medium Onion ½ C Milk ½ C Sweet Cream Black Pepper to taste Melt butter in sauce pan. Add onion and cook until soft. Add corn. When kernels are hot add milk, cream dash of pepper. Cook until thickened on medium heat, approximately 5 minutes. Cover and cook on low for 10 minutes. Add cheese and stir until melted. Serve hot, sprinkle with bread crumbs.
This delicious casserole is super easy and delicious. 10 oz. Frozen Broccoli 1 C Ohio Swiss Cheese, grated 1 (10 oz.) Can Mushroom Soup 4 T Butter 1 C Breadcrumbs, dry Cook broccoli, drain. Stir in soup and cheese. Pour in 1 qt baking dish. Brown breadcrumbs in butter, place on top. Bake in 350° oven for 25-30 minutes.
2 C Bread Crumbs 4 ( 9 oz.) Cans Mushrooms, sliced 1/3 T Onion, sliced 2 (10 oz.) Cans Mushroom Soup 3 (15 oz.) Cans Green Beans, drained ½ C Butter, melted ½ lb Bacon, cut and fried 1 C Milk 2 C Ohio Swiss Cheese Combine bread crumbs with butter and spread bottom of baking pan, saving enough to sprinkle on top of dish. Add mushrooms and green beans, sprinkle with salt, pepper and bacon. Top with ½ cup of Swiss cheese. Combine soup and milk, pour over mixture. Top with remaining Swiss cheese and bread crumbs. Bake at...
4 or 5 Cold Boiled Potatoes, shredded 3 T Butter 2 T Swiss Cheese, grated Salt to taste Melt butter in skillet, add potatoes and salt. Brown over medium heat until golden. Carefully flop potatoes over with spatula and brown again. Add cheese. Flop over again. Serve at once with fried eggs.
1/2 C Onion, chopped 2 T Butter Salt & Pepper 1 t Sugar 2 T Flour 1 C Sour Cream 1/2 lb. Swiss Cheese 4 C Green Beans, well drained 1/2 C Bread crumbs 2 T Butter Saute onions in 2 T butter. Add salt, pepper, sugar and flour. Mix well, then add sour cream. Stir until thick. Add 1/2 of Swiss cheese (cubed). Stir in beans. Put in 2 quart casserole. Cover with breadcrumbs, butter and rest of cheese. Back at 350° for 1 hour.