| | Directions | | Stir soup, black pepper, 2/3 C of the French fried onions, and 1/4 C of the cheese and the vegetables in a 2 quart casserole. Cover, bake at 350° for 40 minutes or until veggies are tender. Sprinkle remaining French fried onions and cheese over veggie mixture. Bake 5 more minutes. |
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| Ingredients | | - |  | 1 can cream of mushroom soup |
| - | | 1/3 cup sour cream |
| - | | 1/4 teaspoon ground pepper |
| - | | 1 package california blend vegetables (broccoli, cauliflower, carrots) thawed (16 ounce bag) |
| - | | 1 can French fried onions (1 1/3 cup) (2.8 ounce can) |
| - | | 1/3 cup shredded Swiss cheese |
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