1 (16 oz.) pkg. frozen mixed broccoli, carrots and cauliflower
1 (4 oz.) can chopped pimiento, drained and divided
1 (10 oz.) can golden mushroom soup
1/3 c. sour cream
1/4 tsp. black pepper
1 (3 oz.) can French fried onions, divided
1 c. shredded Swiss cheese, divided

Preheat oven to 350°. Grease a large casserole dish. Combine vegetables, half of the pimiento, soup, sour cream, pepper, half of the fried onions and half of the cheese in a bowl; mix. Spoon mixture into prepared casserole dish. 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.