1 (16 oz.) bag frozen carrots-cauliflower combination
1 can cream of mushroom soup
1 c. shredded cheese
1/2 c. sour cream
1/4 tsp. black pepper
1 can French fried onions

Thaw and drain vegetables. Combine vegetables, soup, 1/2 cup cheese, sour cream, pepper and 1/2 can onions. Pour into 1 quart casserole. Bake, covered at 350 degrees for 30 minutes. Top with remaining cheese and onions. Bake, uncovered 5 more minutes.