2 (10 oz.) pkgs. frozen chopped broccoli
1 (16 oz.) can sm. onions, drained
1 (4 oz.) can mushrooms, drained
1 (2 oz.) jar chopped pimientos, drained
1/4 c. almonds, slivered and toasted
1/4 tsp. cayenne pepper
1 (10 3/4 oz.) can cream of celery soup
1 c. (4 oz.) shredded sharp Cheddar cheese

Cook broccoli according to directions; drain. Combine first 6 ingredients in a greased 1 1/2 quart casserole; cover with soup; top with cheese. Bake at 350 for 30 minutes. Makes about 6 to 8 servings.