1 (16 oz.) bag frozen broccoli, carrots and cauliflower combination, thawed
and drained
1 (10 3/4 oz.) can cream of mushroom soup
1 c. (4 oz.) Velveeta cheese, cubed
1/3 c. sour cream
1 (4 oz.) jar chopped pimento, drained
Dash of pepper
1 can Durkee French fried onions

Mix all of above; reserve 1/2 cup cheese and 1/2 can onions. Pour into 1-quart buttered casserole. Bake covered at 350 degrees for 30 minutes. Top with remaining cheese and onions. Bake uncovered 5-10 minutes longer until casserole is bubbling hot. Serves 6.