Swiss Vegetable Casserole - cooking recipe

Ingredients

1 lb. bag frozen broccoli, carrots and cauliflower, thawed and drained
1 cream of mushroom soup
2 cans sliced carrots, drained
8 oz. shredded Swiss cheese
1 small carton sour cream
4 oz. chopped pimento, drained
season to taste
1 can French fried onions
8 oz. Pepperidge Farm herb dressing mix

Preparation

Combine vegetables, soup, 4 ounces Swiss cheese, sour cream, pimento and half of dressing mix and 1/2 can onions.
Season to taste.
Pour into 1-quart casserole dish and bake covered 30 minutes at 350\u00b0.
Top with remaining dressing mix, cheese and onion.
Bake uncovered for 5 minutes longer.