Ingredients:
Makes four servings Prep time: 5 minutes Baking time: 45 minutes 10 3/4-ounce can Campbell’s Condensed Cream of Mushroom Soup (Regular, 98 percent Fat Free or 25 percent Less Sodium) 1/3 cup sour cream 1/4 teaspoon ground black pepper 16-ounce bag frozen vegetable combination (broccoli, cauliflower, carrots), thawed 2.8-ounce can French-fried onions (1 1/3 cups) 1/2 cup shredded Swiss cheese

Instructions:
Stir soup, sour cream, pepper, vegetables, 2/3 cup onions and 1/4 cup cheese in 2-quart casserole. Cover. Bake at 350 degrees for 40 minutes or until vegetables are tender. Stir. Top with remaining onions and cheese. Bake 5 minutes more or until onions are golden brown. All materials courtesy of Campbell’s Cooking Soups. For more information, or more great cooking club recipes, visit www.campbellskitchen.com