<http://schema.org/recipeInstructions>
" 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. Bake\u00A0at 350\u00B0F. for 40 minutes\u00A0or until the vegetables are tender.\u00A0 Stir the vegetable mixture.\u00A0 Top with the remaining onions and cheese. Bake for\u00A05 minutes\u00A0or until the cheese is melted. For Cheddar cheese lovers: Use Cheddar cheese instead of\u00A0Swiss cheese.    Tip: If you like, you can stir 1 jar (4 ounces) chopped pimientos, drained, into the vegetable mixture before baking.Using Campbell&amp;#039;s&amp;amp;reg;Condensed 98% Fat Free Cream of Mushroom Soup  Calories 302, Total Fat 19g, Saturated Fat 8g, Cholesterol 22mg, Sodium 636mg, Total Carbohydrate 23g, Dietary Fiber 4g, Protein 8g, Vitamin A 52%DV, Vitamin C 73%DV, Calcium 18%DV, Iron 3%DV"^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.delish.com/cooking/recipe-ideas/recipes/a8518/swiss-vegetable-casserole-recipe-campbells-1109/>