| | Directions | | Stir soup, sour cream, black pepper, vegetables, half the onions and half the cheese in a 2-quart casserole. Cover and bake at 350 for 40 minutes or until vegetables are tender. Stir. Sprinkle remaining onions and cheese over vegetable mixture and bake 5 more minutes. |
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Servings: 6
|  | | Ingredients | | - | | 1 can cream of mushroom soup |
| - | | 1/3 cup sour cream |
| - | | 1/4 teaspoon black pepper |
| - | | 1 package frozen broccoli, carrots & cauliflower, thawed (16 ounce bag) |
| - | | 1 can Frenchs fried onions (1 1/3 cup) (divided) |
| - | | 1/2 cup shredded Swiss cheese (divided) |
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