1 round loaf bread (white or Italian)
4 c. frozen mixed vegetables, thawed
1 med. purple onion, chopped
1/4 c. chopped parsley
2 c. shredded Jarlsberg cheese
1 env. (2.4 oz.) dehydrated vegetable-soup mix
1 c. mayonnaise
1 c. sour cream

Preheat oven to 350 degrees. Cut off no more than 1 inch of top of bread. Scoop out the inside of the bread, leaving the shell 1 1/2 inches thick.

In a large bowl, combine vegetables, onion and parsley; stir to mix. In a medium bowl, blend together 1 1/2 cups of the cheese, soup mix, mayonnaise and sour cream. Alternately layer half of the vegetable mixture and half the cheese mixture in bread shell. Repeat layering.

Place stuffed bread on an ungreased baking sheet and bake for 45 minutes. Remove from oven, top with remaining cheese and bake 15 minutes longer. Cut into wedges and serve hot. Makes 12 servings.