1 16-ounce package frozen mixed broccoli, carrots and cauliflower
1 4-ounce can chopped pimiento, drained and divided
1 10-ounce cans golden mushroom soup
⅓ cup sour cream
¼ teaspoon ground black pepper
1 3-ounce can French-fried onions, divided
1 cup shredded Swiss cheese, divided
Preheat oven to 350°F.
Grease a large casserole dish.
Combine vegetables, half of the pimiento, soup, sour cream, pepper, half of fried onion and half
of the cheese in a bowl, mix everything well.
Spoon mixture to prepared casserole.
Bake for 20 minutes.
Sprinkle remaining fried onions and cheese on top of casserole.
Bake casserole for 5 minutes longer.
Remove casserole from oven.
Sprinkle with remaining pimiento.
Let stand for 5 minutes before serving.
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