Cooking Directions

• Stir the soup, sour cream, black pepper, vegetables, 2/3 cup onions and 1/4 cup cheese in a 2-quart casserole. Cover the casserole.Bake at 350°F. for 40 minutes or until the vegetables are tender.  Stir the vegetable mixture.  Top with the remaining onions and cheese.Bake for 5 minutes or until the cheese is melted.

Ingredients

• 1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup0.333 cup sour cream0.25 teaspoon ground black pepper1 bag (16 ounces) frozen California vegetable blend (broccoli, cauliflower, carrots), thawed1 cup (2.8 ounces) French fried onions (about 1 1/3 cups)0.5 cup  shredded Swiss cheese