2 bags (16 oz.) frozen broccoli, carrots & cauliflower combination thawed & drained
2 cans (10 3/4 oz.) condensed cream of mushroom soup
10 oz. shredded Cheddar cheese
10 oz. Monterey Jack cheese
1/3 c. sour cream
1/4 tsp. black pepper
1 (4 oz.) jar chopped pimento, drained (optional)
2 cans (2.8 oz.) Durkee French fried onions

Combine vegetables, soup, 3/4 of both cheeses, sour cream, pepper, pimento and 1/2 can onions. Pour into a 2 quart casserole dish. Bake, covered at 350 degrees for 45 minutes. Top with remaining cheese and onions; bake, uncovered, 5 minutes longer. Makes 10-12 servings.