1 lb. broccoli, sliced up
1 (10 1/2 oz.) cream of mushroom soup
3/4 c. sour cream
1 (2 oz.) jar pimentos, drained & diced
1 tsp. salt
1 (8 1/2 oz.) can water chestnuts
1/2 to 1 c. grated cheddar cheese

In a 2 quart casserole dish mix together broccoli, pimentos, water chestnuts and salt. Blend in mushroom soup and sour cream. Top with cheese and bake 30 minutes in 350 degree oven.