Tangy Vegetable Casserole

2 cups baby carrots

2 cups broccoli florets

2 cups cauliflower florets

1 (10 1/2 oz) can cream of mushroom soups

1/3 cup sour cream

1 tbsp mayonnaise

3/4 cup shredded sharp Cheddar cheese, divided

1 (2.8 oz) can french fried onions, divided

1/4 tsp ground black pepper

1/4 cup shredded mozzarella cheese

Preheat oven to 350 degrees. In a large saucepan, bring 1 inch water to boiling. Place carrots, broccoli and cauliflower in a steaming basket and set basket in pan. Cover and steam 4-6 minutes, or until crisp tender.

In a bowl, stir together, soup, sour cream, mayonnaise, 1/2 cup of the Cheddar cheese, half of the onions and pepper; stir in vegetables.

Transfer vegetable mixture into a 2 quart casserole. Sprinkle with mozzarella cheese and remaining 1/4 cup Cheddar cheese and onions. Bake 30 minutes or until light brown.