1 bag (16 oz.) frozen vegetable combination (carrots, peas, corn, string beans), thawed & drained
1 can (10 3/4 oz.) cream of mushroom soup, condensed
1 can (4 oz.) shredded Swiss cheese
1/3 c. sour cream
1/4 tsp. ground pepper (black)
1 jar (4 oz.) diced pimento, drained (opt.)
1 can (2.8 oz.) Durkee French fried onions

In large bowl combine vegetables, soup, 1/2 cup cheese, sour cream, pepper and 1/2 can of French fried onions. Pour in shallow 1 quart casserole. Bake covered at 350 degrees for 30 minutes or until vegetables are done. Sprinkle remaining cheese and onions across top. Bake uncovered, 5 minutes or until onions are golden brown and cheese is melted.