1 1/2 lbs. fresh broccoli
1 can cream of mushroom soup
1/4 c. mayonnaise
1/4 c. sharp or Velveeta cheese, shredded
1 1/2 tsp. lemon juice
1 tbsp. pimiento (optional)
1/3 c. cracker crumbs

Preheat oven to 350 degrees. Cook broccoli in boiling salted water for 10 to 15 minutes. Drain. Combine all other ingredients except for cracker crumbs. Pour mixture over broccoli in casserole dish. Cover with crumbs. Bake for 35 minutes. (This recipe tripled will make a 9 x 13 inch casserole.)

VARIATION: Susan Ruseitto's recipe is very similar. Hers calls for 3/4 cup mayonnaise, 2 eggs, 4 ounces of cheese and 1 medium, chopped onion.