1/2 c. sliced green onions
1 can cream of mushroom soup
2 tbsp. flour
12 oz. can whole kernel corn, drained
4 oz. can sliced mushrooms, drained
2 oz. jar pimiento, drained
1/4 tsp. pepper
1/2 tsp. paprika

Coat a skillet with cooking spray, heat and saute onions until tender; set aside. Combine soup and flour. Add onions and the rest of ingredients stirring well. Spoon mixture into a 1 quart casserole dish. Bake at 400 degrees for 20 minutes. Sprinkle with paprika. Serve warm.