1 (4 oz.) jar pimentos, drained
2 (10 oz.) pkg. frozen chopped broccoli, thawed and drained
1/2 c. chopped onion
1/2 c. chopped celery
1 (10.5 oz.) can cream of mushroom soup
3/4 c. sour cream
1 c. grated cheese
1/2 to 1 c. cracker crumbs, stuffing mix or dry bread crumbs
Oleo

Combine drained broccoli, pimento, onion, celery, and toss well. Stir in undiluted soup, sour cream, and cheese; mix well. Pour in 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.