1 (16 oz.) bag frozen vegetable combination (broccoli, carrots, cauliflower), thawed & drained
1 can cream of mushroom soup
1 c. shredded Swiss cheese
1/3 c. sour cream
1/4 tsp. pepper
1 (4 oz.) jar pimiento, drained
1 can French fried onions

In large bowl, combine vegetables, soup, 1/2 cup cheese, sour cream, pepper, pimiento and 1/2 can onions. Pour into 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. Makes 6 to 8 servings.