1 bag California blend vegetables
1 can cream of mushroom soup
1 c. shredded Swiss cheese
1/3 c. sour cream
1/4 tsp. pepper
1 (4 oz.) jar pimiento, chopped
1 can (2.8 oz.) Durkee French fried onions

Combine vegetables, soup, 1/2 cup cheese, sour cream, pepper, pimiento and 1/2 can French onions. Pour into a 1 quart casserole dish. Bake covered at 350 degrees for 30 minutes. Top with remaining cheese and onions. Bake uncovered for 5 minutes longer.