1 (16 oz.) bag frozen broccoli, cauliflower, and carrots
1 can cream of mushroom soup
1 c. shredded Swiss cheese
1/3 c. sour cream
1/4 tsp. pepper
1 can Durkee fried onions
Pimentos (optional)

Thaw and drain vegetables. Combine soup, 1/2 cup cheese, sour cream, pepper, pimento, and 1/2 can of onions. Pour over vegetables and mix well. Bake, covered, at 350 degrees for 30 to 45 minutes. Top with remaining cheese and onions. Bake 5 minutes longer. Makes 1 quart casserole.