1 bag (16 ounces.) frozen broccoli, carrots & cauliflower
1 can cream of mushroom soup
1 cup shredded Swiss cheese
1/3 cup sour cream
1/4 teaspoon pepper
1 jar chopped pimento, drained
1 can Durkee French Fried Onions
Combine vegetables, soup, 1/2 cup cheese, sour cream, pepper, pimento and 1/2 can Durkee onions. Pour into 1-quart casserole. Bake, covered, at 350 for 30 minutes. Top with remaining cheese and onions. Bake, uncovered, 5 minutes longer. Makes 6 servings.