2 (10 oz.) pkgs. frozen broccoli spears
2 tbsp. butter
1/2 c. chopped onion
1/2 c. thinly sliced celery
1 (10 3/4 oz.) can condensed cream of mushroom soup
3/4 c. dairy sour cream
2 tbsp. chopped pimiento, drained
2 tbsp. butter
1/2 c. soft bread crumbs

Preheat oven to 350 degrees. Cook broccoli according to package directions; drain. Cut into 1 1/2-inch pieces.

Meanwhile, melt 2 tablespoons butter in a small skillet; saute celery and onion until tender, about 3 minutes. Place broccoli in bottom of buttered 1 1/2-quart baking dish. Sprinkle with onion and celery.

Combine soup, sour cream, and pimiento. Spoon over vegetables. Melt 1 tablespoon butter in a small skillet. Saute bread crumbs until all butter is absorbed. Sprinkle bread crumbs over casserole. Bake 20-25 minutes or until heated through.