1 can cream of mushroom soup (undiluted)
1/3 c. sour cream
1/4 tsp. pepper
1 (16 oz.) bag frozen farm fresh mixtures (broccoli, cauliflower, red pepper, onions, mushrooms), thawed and drained
1 1/3 c. (2.8 oz. can) French fried onions, divided
1 c. shredded Swiss cheese, divided

In a 2-quart shallow baking dish, combine soup, sour cream and pepper; stir until well blended. Add vegetables, 2/3 cup French fried onions and 1/2 cup cheese. Mix well; cover and bake at 350°F for 30 minutes or until heated through and vegetables are tender. Sprinkle with remaining cheese and onions.

Bake 5 minutes or until onions are golden brown.