2 (10 oz.) pkg. frozen chopped broccoli
1 (16 oz.) jar small onions, drained
1 (4 oz.) can whole mushrooms, drained
1 (2 oz.) jar chopped pimentos, drained
1/4 c. slivered, toasted almonds
1/4 to 1 tsp. cayenne pepper to taste
1 (10 3/4 oz.) can condensed cream of celery soup (undiluted)
1 c. shredded sharp Cheddar cheese (4 oz.)

Cook broccoli according to package directions; drain. In a large mixing bowl, combine cooked broccoli, onions, mushrooms, pimentos, almonds and cayenne pepper. Pour into a greased 1 1/2-quart casserole dish. Cover with soup; top with cheese.

Bake in a preheated 350°F oven for 30 minutes.