1 (16oz) bag frozen vegetables (broccoli, carrots, cauliflower), thawed and drained
1 can cream of mushroom soup
1/2 cup shredded Monterey Jack cheese
1/2 cup shredded cheddar cheese
1/3 cup sour cream
1/4 tsp pepper
1 can Durkee fried onions

Preheat oven to 350*.  In large bowl combine vegetables, soup, 1/2 of each cheeses, sour cream,
pepper and 1/2 can French onions.  Pour into shallow 1-quart casserole dish, bake
covered for 30 minutes or until vegetables are done.  Sprinkle remaining cheese and
onions on top.  Bake uncovered 5 minutes or until cheese is melted and onions are brown.