1 (16 oz.) bag frozen broccoli, carrots and cauliflower, thawed and drained
1 can condensed cream of mushroom soup
1 c. shredded Swiss cheese
1/3 c. sour cream
1/4 tsp. black pepper
1 (4 oz.) jar pimento, drained
1 (28 oz.) can Durkee French fried onions

Combine vegetables, soup, 1/2 cup cheese, sour cream, pepper, pimento and 1/2 can fried onions. Pour into a 1-quart casserole.

Bake, covered, at 350°F for 30 minutes. Top with remaining cheese; bake uncovered 5 minutes longer.

Makes 6 servings.