Vegetable Casserole - cooking recipe

Ingredients

1 (26 oz.) can condensed cream of mushroom soup
1 1/2 c. shredded Swiss cheese (6 oz.)
2/3 c. sour cream
1/2 tsp. pepper
2 (16 oz.) bags frozen vegetables (broccoli, carrots and cauliflower), cooked and drained
2 cans (about 2 1/2 oz. each) French fried onions

Preparation

In a large bowl, combine soup, 1 cup cheese, sour cream and pepper.
Stir in vegetables and half of onions.
Spoon into 3-quart oblong baking dish.
Bake at 400\u00b0 for 20 minutes.
Stir, sprinkle remaining half of cheese and onions over vegetable mixture. Bake 20 minutes or until hot and bubbling and onions are golden.
Makes about 12 servings.