Vegetable Noodle Casserole

1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 cup (8 ounces) sour cream
3/4 cup chopped onion
1 teaspoon salt
1/4 teaspoon pepper
1 package (10 ounces) frozen chopped broccoli, thawed
1 package (8 ounces) frozen cauliflower, thawed and cut into bite-size pieces
8 ounces wide egg noodles, cooked and drained
1-1/2 cups (6 ounces) shredded Swiss cheese, divided

In a large bowl, combine the soup, sour cream, onion, salt and pepper. Add the broccoli, cauliflower, noodles and 1/4 cup of cheese; mix gently.

Pour into a greased 13-in. x 9-in. x 2-in. baking dish. Top with remaining cheese. Bake, uncovered, at 350° for 30 minutes or until heated through. Makes 6-8 servings.