1 can (26 ounces) Cream of Mushroom Soup
1 1/2 cups shredded Swiss cheese (6 ounces)
2/3 cup sour cream
1/4 tsp. ground black pepper
2 bags (16 ounces each) frozen vegetable combination (broccoli, cauliflower, carrots), cooked and drained
2 cans (2.8 ounces each)
French Fried Onions (2 2/3 cups)
In 3-quart shallow baking dish mix soup, 1 cup cheese, sour cream, pepper, vegetables and 1 can of onions.
Bake at 400°F. for 20 minutes or until hot.
Stir. Sprinkle remaining cheese and remaining onions over vegetable mixture. Bake 5 minutes more or until onions are golden.