16-oz. pkg. frozen broccoli, carrots and cauliflower
10-oz. can cream of mushroom soup
4 ounce Swiss cheese, shredded
1/2 cup sour cream
1/4 teaspoon pepper
4-oz. jar diced pimento, drained
2.8-oz. can French-style onion rings
Thaw and drain vegetable mixture. In a large bowl combine vegetables, soup, 1/2 of cheese, sour cream, pepper, pimento and 1/2 of the onion rings. Pour Into shallow, 1-quart casserole dish. Cover and bake at 3500 for 30 minutes or until vegetables are done. Sprinkle remaining cheese and onions across top. Bake, uncovered, 5 minutes longer or until onions are golden brown.
Serves 6.