1 bag frozen California blend vegetables
1 can cream of mushroom soup
4 oz. Swiss cheese, shredded
1/2 c. sour cream
1/4 tsp. pepper
1 jar pimiento, drained
2.8 oz. can French fried onions

Combine vegetables, soup, 1/2 of cheese, sour cream, pepper, pimiento and 1/2 can onion rings. Put in 1 quart casserole and bake at 350 degrees for 30 minutes, covered. Top with rest of cheese and onions. Bake, uncovered for 5 minutes.