1 bag (16 oz.) frozen broccoli, carrots, cauliflower medley, thawed and drained
1 can cream of mushroom soup (undiluted)
1/2 c. sour cream
1/4 tsp. pepper
1 jar chopped pimentos, drained
1 c. shredded Swiss cheese, divided
1 can French-fried onions, divided

Combine vegetables, soup, sour cream, pepper, pimentos and 1/2 cup cheese. Stir in half the onions and mix well. Pour into an ungreased 1-quart casserole. Cover and bake at 350°F for 30 minutes. Uncover and sprinkle with remaining cheese and onions. Return to the oven until cheese is melted, about 5 minutes.