16 oz. frozen broccoli, carrots, and cauliflower, thawed and drained
1 can cream of mushroom soup
1 c. (4 oz.) shredded Swiss cheese
1/3 c. sour cream
1/4 tsp. pepper
4 oz. pimento (optional)
1 can onions

Combine vegetables, soup, cheese (1/2 cup), sour cream, pepper, pimento 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 longer. Makes 6 servings.