Cooking Directions

• Heat the oven to 350°F.
• Stir the soup, sour cream and black pepper in a large bowl. Stir in the vegetables, 1 1/2 cups cheese and half the onions. Spoon the vegetable mixture into a 13 x 9 x 2-inch baking dish. Cover the baking dish.
• Bake for 40 minutes or until the vegetables are tender. Stir the vegetable mixture. Sprinkle with the remaining cheese and onions.
• Bake, uncovered, for 5 minutes or until the cheese is melted and the onions are golden brown.

Ingredients

• 1 can (22.6 ounces) Campbells® Condensed Cream of Chicken Soup
• 0.666 cup sour cream
• 0.5 teaspoon ground black pepper
• 2 packages (16 ounces each) frozen California vegetable blend (broccoli, cauliflower, carrots), thawed
• 2 cups shredded Swiss cheese (about 8 ounces)
• 2.666 cups French's® French Fried Onions