Swiss Vegetable Casserole

1 can (10 1/2 ounces) Cream of Mushroom Soup 
1/3 cup sour cream
1/4 teaspoon ground black pepper
1 bag (16 ounces) frozen vegetable blend (broccoli, cauliflower, carrots), thawed
1 cup (2.8 ounces) French fried onions (about 1 1/3 cups)
1/2 cup  shredded Mousehouse Buttercream Swiss cheese
    For Cheddar cheese lovers: Use Mousehouse Mild Cheddar cheese instead of Mousehouse Buttercream Swiss cheese.

    Step 1
    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.
    Step 2
    Bake at 350°F. for 40 minutes or until the vegetables are tender.  Stir the vegetable mixture.  Top with the remaining onions and cheese.
    Step 3
    Bake for 5 minutes or until the cheese is melted.