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2 (16 oz.) bags broccoli
pieces, cooked and drained
1 can cream of mushroom soup,
1/2 c. mayonnaise
1 Tbsp. lemon juice
4 oz. grated sharp Cheddar
1 c. crushed Ritz crackers
1/4 oz. slivered almonds
(1/2 c.)
2 oz. jar chopped pimento

Arrange broccoli in buttered 2 quart casserole. Mix
soup, mayonnaise, lemon juice, and cheese. Spoon over brocco-
li. Top with pimento, crackers, and nuts. Bake at 350 degrees for 20
to 30 minutes. Serves 12.

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