Cheesy Vegetable Medley

Preheat your oven to the desired temperature of 350 degrees Fahrenheit, or equivalently 175 degrees Celsius.

Next, place the frozen vegetables into a suitable cooking vessel - in this case, a 2-quart saucepan. Add 1/4 cup of water and bring the mixture to a rolling boil over high heat, ensuring it reaches its boiling point. Once achieved, decrease the heat to a medium-high setting and cover the saucepan with a lid. Continue cooking for 9 to 11 minutes, stirring intermittently to prevent scorching.

Once the cooking time has elapsed, carefully pour off the excess water and transfer the cooked vegetables to a large serving container.

Now, combine the cooked vegetables with condensed soup, 1/2 cup of shredded Cheddar cheese, a dollop of sour cream, and 1/2 of the fried onions. Stir the mixture until it is thoroughly incorporated.

Transfer the prepared casserole to a deep 9-inch pie plate and smooth the surface, ensuring an even layer.

Finally, place the casserole in the preheated oven and bake for 30 minutes. Sprinkle the top of the casserole with the remaining Cheddar cheese and fried onions, then continue baking until the cheese has melted and reached its desired consistency.