2 bags California Blend
2 cans mushroom soup
1 lg. can mushrooms, drained
1 can milk
1 sm. can Durkee onions (rings)
1 lg. bag grated cheese (Cheddar)
Dash of pepper

Thaw vegetables, drain. Put in 9 x 13 inch casserole dish. In a bowl, mix soup, milk, mushrooms, 1/2 of the cheese, 1/2 of the onions, shake of pepper. Mix with vegetables. (This may be done ahead or night before.) Bake, covered, at 350 degrees for 1/2 hour. Uncover, sprinkle with remaining cheese and rest of onion. Bake 1/2 hour more or until bubbling and browned.