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 degrees 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.
Flavor Variation: If you like, you can stir 1 jar (about 4 ounces) chopped pimientos, drained, into the vegetable mixture before baking.
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