1 (16 oz.) bag frozen California blend, thawed and drained
1 (10 3/4 oz.) can cream of mushroom soup
1 c. shredded Swiss cheese (4 oz.)
1/3 c. sour cream
1/4 tsp. black pepper
1 (2.8 oz.) can Durkee French fried onions

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