1 bag frozen California vegetables (thawed and drained)
1 can cream of mushroom soup
1 c. (4 oz.) shredded Swiss cheese
1/3 c. sour cream
1/4 tsp. pepper
1 can (2.8 oz.) French fried onions

Combine vegetables, soup, 1/2 cup cheese, sour cream, pepper and 1/2 can of onions. Pour into a 1 1/2 - 2 quart casserole. Bake covered at 350 degrees for 30 minutes. Top with remaining cheese and onions. Bake uncovered 5 minutes or until cheese melts.