Cooking Directions

• Stir the soup, 1 cup cheese, sour cream, black pepper, vegetables and 1 can onions in a 3-quart shallow baking dish.
• Bake at 400°F. for 20 minutes or until the vegetable mixture is hot and bubbling.  Stir the vegetable mixture.  Sprinkle with the cheese and remaining onions.
• Bake for 5 minutes or until the onions are golden brown.

Ingredients

• 1 can (22.6 ounces) Campbells® Condensed Cream of Mushroom Soup
• 1.5 cups shredded Swiss cheese (about 6 ounces)
• 0.666 cup sour cream
• 0.25 teaspoon ground black pepper
• 2 packages (16 ounces each) frozen California vegetable blend (broccoli, cauliflower, carrots), cooked and drained
• 2 cans (2.8 ounces each) French's® French Fried Onions (about 2 2/3 cups)