1 or 2 cans cream of chicken soup
1 or 2 cans cream of mushroom soup
1 1/2 c. O & C onion rings
20 oz. bag frozen Italian vegetables
Dash of black pepper

Depends on taste and texture preference.

Cook vegetables first, drain. Add soup and 1/2 of onions. Pour into a greased baking dish. Bake at 350 degrees 25 minutes. Add remaining onions to top of casserole. Bake 12 more minutes.