"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich
2 pkgs. California vegetables 2 cans cream of mushroom soup 8 oz. sour cream 2 cups shredded swiss cheese large can of crispy onions salt and pepper
Preheat oven to 375º. Mix vegetables, soup, sour cream, cheese 1/2 of the onions and salt and pepper (enough to taste) on a large bowl. Spread into a large casserole dish and sprinkle remaining onions on top. Bake covered for 35-45 minutes or until bubbly.
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