Cheesy Vegetable Bake

From Diana Rattray, your Guide to Southern Food Cheesy Vegetable Bake To thaw vegetables quickly, place in colander and run water over them. 4 cups frozen broccoli, cauliflower, and carrot blend or similar vegetable mixture, thawed 1/2 cup chopped onion 1 can (10 3/4 ounces) condensed cream of mushroom soup, regular or low fat 1 jar (2 ounces) chopped pimientos, drained 2 cups shredded American cheese Spray slow cooker with cooking spray. Combine vegetables, soup, pimiento, onion, and cheese in slow cooker. Cover and cook on LOW for 4 to 6 hours. Stir well before serving. Serves 4 to 6.