1 can cream of mushroom soup
1/3 c. sour cream
1/4 tsp. ground black pepper
1 bag frozen mixed vegetables, thawed
1 can fried onions
1/2 c. shredded Swiss cheese
Stir soup, sour cream, black pepper, vegetables, 2/3 c. onions, and
1/4 c. cheese in a 2-qt. casserole. Cover.
Bake at 350 degrees for 40 minutes or until vegetables are tender. Stir.
Sprinkle remaining onions and cheese over vegetable mixture. Bake
for an additional 5 minutes.
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