2 bags frozen vegetables (California style)
1 bag frozen vegetables (Italian style)
3 cans cream of mushroom soup
3 cans French fried onions
1 c. mayonnaise
1 lb. Swiss cheese, grated

Serves 12 to 14. Cut back by 1/3 for 8 to 10. 2/3 for 4 to 6 people.

Thaw and drain vegetables. Divide grated cheese 2/3 and 1/3. Heat mushroom soup slightly to loosen thickness. Combine in large bowl vegetables, mayonnaise, 2/3rds of cheese, 2 cans French fried onions, and mushroom soup; mix well. Put mixture in lightly greased 10 x 14 inch casserole or in 2 smaller casseroles. Cover with foil. Bake at 400 degrees for 30 minutes. Remove foil. Sprinkle remaining cheese on top. Sprinkle remaining can onions on top. Bake an additional 10 minutes with foil off.

Soup can be heated in microwave.