1. Sauté diced onions. Place in 9×13-inch pan.
2. Cut red pepper into small chunks and add to onions with frozen sugar snap peas, baby corn, and mushrooms.
3. Sprinkle soup mix on top. Cover tightly with aluminum foil and bake at 350 dehrees Fahrenheit for 30 to 45 minutes. Try not to reheat too long as peas tend to get mushy.