Swiss Vegetable Casserole

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. 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. Using Campbell's®Condensed 98% Fat Free Cream of Mushroom Soup Calories 302, Total Fat 19g, Saturated Fat 8g, Cholesterol 22mg, Sodium 636mg, Total Carbohydrate 23g, Dietary Fiber 4g, Protein 8g, Vitamin A 52%DV, Vitamin C 73%DV, Calcium 18%DV, Iron 3%DV