3 ten-ounce packages frozen chopped broccoli
1/2 cup mayonnaise (not salad dressing)
1 1/2 cups (6 ounces) shredded cheddar cheese
1 can condensed cream of mushroom soup
2 ounce jar chopped pimiento, drained
1 tablespoon lemon juice
1 cup crushed cheese crackers
Preparation
Instructions:
Cook broccoli in boiling salted water briefly to make crisp-tender; drain
well. Combine remaining ingredients except for crushed crackers and place
in a 2 quart casserole. Top with crackers and bake in preheated 325 degree
oven until heated through and bubbly, about 45 minutes. Makes 12 servings.