Combine the thawed vegetables, soup, ½ cup cheese, sour cream, and pepper. Pour into a 1-quart casserole dish.
Bake for 30 minutes covered.
Top with remaining cheese and onions and bake uncovered for 5 minutes longer. Taste for seasoning, add salt if needed, and serve.
Video
Notes
Technique - It is easiest to place the bag of frozen vegetables in the refrigerator the night before to thaw, but I have also thawed them in the microwave at 50% power in a pinch.Variations - If you aren't a fan of fried onions, you can top the casserole with crushed Ritz crackers or any brand of butter crackers instead. Storage -Refrigerate leftover vegetable casserole in an airtight container in the fridge for up to 7 days. Only add the fried onions when ready to serve the dish, as they will get soggy in the fridge. You can freeze this dish for up to 6 months.Based on the original instructions, I gather this recipe was from Durkee Brand. I only barely modified it. Preparation time: 5 minutes. Makes 8 servings.