Ingredients:
1 1/2 lbs fresh broccoli
1 (10 3/4 ounce) cans cream of mushroom soup
1/4 cup mayonnaise
1/4 cup shredded sharp American cheese
1 tablespoon chopped pimiento
1 teaspoon lemon juice
1/3 cup crushed cheese crackers
Directions:
Cut up broccoli to make about 6 cups.
Cook in covered saucepan in a small amount of boiling salted water for 10-15 minutes.
Drain well.
Pour into a 1-1/2 quart casserole.
Mix soup, mayo, cheese, pimiento, and lemon juice together.
Pour over broccoli and top with crushed crackers.
Bake uncovered at 350 for 35 minutes.
Servings: 6-8
Time preparation: 30 min.
Time total: 75 min.