Recipes:
## **Cheesy Mixed Vegetable Bake**
**Serves 6**
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### **Ingredients**
* 1 (16-ounce) package frozen mixed broccoli, carrots and cauliflower
* 1 (4-ounce) can chopped pimiento, drained, divided
* 1 (10-ounce) can golden mushroom soup
* 1/3 cup sour cream
* 1/4 teaspoon pepper
* 1 (3-ounce) can French-fried onions, divided
* 1 cup shredded Swiss cheese, divided
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### **Make Ahead**
Prepare the casserole up to **2 days ahead**. Place in a microwave-safe dish.
To reheat, microwave on **MEDIUM for 10 minutes** or until heated through.
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### **Variation**
To satisfy cheese lovers in your household, substitute a **cheese soup** for the mushroom soup.
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### **Directions**
1. Preheat oven to **350°F**. 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.
2. Spoon mixture into prepared casserole. Bake for **20 minutes**.
3. Sprinkle remaining fried onions and cheese on top of casserole. Bake casserole for **5 minutes longer**.
4. Remove casserole from oven. Sprinkle with remaining pimiento. Let stand for **5 minutes** before serving.
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### Make It Quicker
* Store leftovers in a plastic container, not in the casserole dish. The dish will be easier to clean if you soak it soon after baking.
* To reduce baking time to **15 minutes** in step 2, partially cook frozen vegetables before mixing with the remaining ingredients.
