1 (16 oz.) bag frozen broccoli, carrots and cauliflower (California blend)
1 can cream of mushroom soup
1 c. Swiss cheese, shredded
1/3 c. sour cream
1/4 tsp. ground black pepper
1 (2.8 oz.) can Durkee onions

Preheat oven to 350 degrees. Thaw and drain vegetables. In a large bowl, mix vegetables, soup, cheese, sour cream, pepper and half of the onions. Pour into 1-quart casserole. Bake 30 minutes. Top with cheese and remaining onions. Bake uncovered for 5 minutes.