Swiss Vegetable Casserole

1 can (10 3/4 ounces) Cream of Mushroom Soup or make your own

1/2 cup sour cream
1/4 teaspoon ground black pepper
1 bag (16 ounces) frozen vegetable combination (broccoli, cauliflower, carrots), thawed

1 can (2.8 ounces) French fried onions (1 1/3 cups)

1/2 cup shredded Swiss cheese (Or I would suggest cheddar)

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.

For Cheddar cheese lovers: Use Cheddar cheese instead of Swiss cheese.