1 bag (16 oz.) broccoli, carrots, cauliflower combination, thawed and drained
1 can (10 3/4 oz.) cream of mushroom soup
1 c. shredded Swiss cheese
1/3 c. sour cream
1/4 tsp. black pepper
1 jar (4 oz.) chopped pimiento, drained
1 can (2.8 oz.) French fried onions

Combine vegetables, soup, half the cheese, sour cream, pepper, pimiento and half the can of fried onions. Pour into a 1 quart casserole. Bake covered at 350 for 30 minutes. Then top with remaining cheese and onions. Bake uncovered 5 minutes longer.