Instructions: Combine vegetables, potatoes, soup, 1 cup cheese, sour cream, pepper, pimiento and 1/2 can onions. Pour into a 2-quart casserole. Bake covered, at 350* for 45 minutes. Top with remaining cheese and onions; bake, uncovered, 5 minutes longer. 12 servings

(note: vegetables and potatoes may be thawed or softened in the microwave before putting in casserole.)

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