Swiss Vegetable Casserole contributed by Lisa
1 can (10 1/2 oz) Cream of Mushroom Soup
1/3 cup Sour Cream
1 container of French Fried Onions (about 1 1/3 cup)
1/2 cup shredded Swiss cheese
1 large bag of Frozen Veggie Mix (Broccoli, Cauliflower, Carrots)- defrost vegetables (follow the directions on the bag)
1. Heat the oven for 400F. While the oven is heating, stir the soup, sour cream, 2/3 cup onions and 1/4 cup cheese in a 2-quart casserole. Season with salt and pepper. Add the vegetables and stir to coat. Cover the casserole.
2. Bake for 40 minutes or until the vegetables are tender. Stir the vegetable mixture. Top with the remaining onions and cheese.
3. Bake for 5 minutes or until the cheese is melted. Serve hot.