1 can cream of mushroom soup
1/2 tsp. sour cream
1/4 c. water
1/2 tsp. paprika
4 oz. Durkee French fried onions
1 c. Swiss cheese, shredded
1 (16 oz.) bag frozen broccoli, carrots & cauliflower
1 c. red pepper strips

Mix soup, sour cream, water and paprika together. Stir in 2 ounces of the onions. Add the cheese, vegetables and pepper strips and pour into a 2-quart casserole. Bake covered at 350 degrees for 40 minutes or until heated through. Arrange the other 2 ounces of onions around the rim and bake uncovered until the onions are golden brown.

Makes 8 servings.