1 (16 oz.) bag frozen broccoli, carrots & cauliflower combination, thawed & drained
1 (10 3/4 oz.) can cream of mushroom soup
1 c. (4 oz.) Swiss cheese, shredded
1/3 c. sour cream or lite cottage cheese or plain yogurt
1/4 tsp. green pepper
1 (4 oz.) jar pimiento, chopped (optional)
1 (2.8 oz.) can French fired onions

Combine vegetables, soup, 1/2 cup cheese, sour cream, pepper, pimiento and 1/2 can French fired onions. Pour into a 1-quart casserole. Bake, covered, at 350 degrees for 30 minutes. Top with remaining cheese and onions; bake, uncovered, 5 minutes longer. Makes 6 servings.

MICROWAVE DIRECTIONS:

Prepare as above. Cook, covered on HIGH, 8 minutes; turn halfway through. Top with remaining cheese and onions. Cook, uncovered, on HIGH 1 minute, or until cheese melts.