2 (10 oz.) pkg. frozen chopped broccoli, thawed and drained
1 (4 oz.) jar pimento, drained
1/2 c. chopped onion
1/2 c. chopped celery
1 can cream of mushroom soup
butter
3/4 c. sour cream
1 c. grated cheese
1/2 to 1 c. cracker crumbs, stuffing mix, or dry bread crumbs

Combine broccoli, pimento, onions, and celery; toss well. Stir in undiluted soup, sour cream, and cheese. Mix well. Pour into casserole dish and smooth top. Cover and refrigerate overnight, if desired.

To bake, sprinkle top with crumbs or stuffing mix and dot with butter. Bake 30 minutes at 350 degrees or microwave 15 minutes on high, or until bubbly, then run under the broiler to brown top. Increase conventional baking time by 10 minutes if casserole was refrigerated.