1 (8 oz.) pkg. rotini pasta
1 (20 oz.) pkg. frozen mixed vegetables
1 (10 3/4 oz.) can tomato soup
1 c. sour cream
2 tbsp. instant minced onion
2 c. (8 oz.) shredded cheddar cheese

Prepare rotini and vegetables separately, drain. Combine rotini, vegetables, tomato soup, sour cream, onion and 1 cup cheese in 3 quart casserole. Sprinkle with remaining cup of cheese. Bake at 375 degrees for 35 minutes.