1 can (26 ounces) Campbell's Cream of Mushroom Soup
1 1/2 cups shredded Swiss cheese
2/3 cup sour cream
1/4 tsp. ground black pepper
2 bags (16 ounces each) frozen vegetable combination (broccoli, cauliflower, carrots), cooked and drained
2 cans (2.8 ounces each) French's French Fried Onions

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 degrees for 20 minutes or until the vegetable mixture is hot and bubbling. Stir the vegetable mixture. Sprinkle with the remaining cheese and remaining onions.
Bake for 5 minutes or until the onions are golden brown.



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