Ingredients
1 package (16 ounces) frozen broccoli, carrots, and cauliflower medley, thawed and drained1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted1/2 cup sour cream1/4 teaspoon pepper1 jar (4 ounces) chopped pimientos, drained1 cup shredded Swiss cheese, divided1 can (2.8 ounces) french-fried onions, divided
Preparation
In a bowl, combine vegetables, soup, sour cream, pepper, pimientos and 1/2 cup cheese. Stir in half of the onions; mix well. Pour into an ungreased 1-qt. casserole. Cover and bake at 350° for 30-35 minutes or until bubbly. Uncover; sprinkle with remaining cheese and onions. Return to the oven until cheese is melted, about 5 minutes.
