1 (16 oz.) bag frozen broccoli, carrots & cauliflower combination
1 (10 3/4 oz.) can condensed cream of mushroom soup
1 c. shredded Swiss cheese
1/4 tsp. Durkee ground black pepper
1 (4 oz.) jar chopped pimiento, drained (opt.)
1 (1.8 oz.) can Durkee French fried onions
1/3 c. sour cream

Thaw and drain vegetables. Combine vegetables, soup, 1/2 cup cheese, sour cream, pepper, pimiento, and 1/2 can Durkee French fried onions.

Pour into 2 quart casserole. Bake, covered at 350 degrees for 30 minutes. Top with remaining cheese and onions. Bake, uncovered 5 minutes longer. 6 to 8 servings.