Swiss Vegetable Casserole Recipe

Stir the soup, sour cream, black pepper, vegetables, 2/3 cup onions and 1/4 cup cheese in a 2-quart casserole. Cover the casserole. Bake at 350°F. for 40 minutes or until the vegetables are tender. Stir the vegetable mixture. Top with the remaining onions and cheese. Bake for 5 minutes or until the cheese is melted. Yield: 4 servings. For Cheddar cheese lovers: Use Cheddar cheese instead of Swiss cheese. Tip: If you like, you can stir 1 jar (4 ounces) chopped pimientos, drained, into the vegetable mixture before baking.