1 (16 oz.) bag frozen vegetables (broccoli, carrots and cauliflower blend) 1 can cream of mushroom soup 1 cup (4 oz.) shredded Swiss cheese 1/3 cup sour cream 1/4 tsp. pepper 1 jar chopped pimento, drained 1 (2.8 oz.) can Durkee French fried onions
Combine vegetables, 1/2 cup cheese, sour cream, pepper, pimento, and 1/2 can onions. Pour into a 1 qt. casserole. Bake, covered, at 350 for 30 minutes. Top with remaining cheese and onions. Bake, uncovered, 5 minutes longer.
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