1 (16 oz.) bag frozen broccoli, carrots and cauliflower combination, thawed and drained
1 (10 3/4 oz.) can cream of mushroom soup
1 c. shredded cheese
1/3 c. sour cream
1/4 tsp. ground black pepper
1 (4 oz.) jar pimientos, drained (optional)
1 (2.8 oz.) can Durkee French fried onions

Combine vegetables, soup, sour cream, 1/2 of cheese, pepper, pimientos and 1/2 onions. Pour into 1-quart casserole dish.

Bake, covered, at 350°F for 30 minutes. Top with remaining cheese and onions.

Bake, uncovered, for 5 minutes longer.