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

Combine vegetables, soup, 1/2 cup cheese, sour cream, pepper, pimientos and 1/2 can onions. Pour into 1 quart casserole. Bake covered at 350 degrees for 30 minutes. Top with remaining cheese and onions. Bake uncovered 5 minutes. Serves 6.