1/2 c. salad dressing
3 tbsp. flour
1/4 tsp. salt
1/8 tsp. pepper
1 c. milk
1 (4 oz.) can mushrooms, drained
2 tbsp. sliced pimentos (drained)
2 (10 oz.) pkg. frozen broccoli spears, cooked and drained
1/4 c. (5) crushed wheat crackers
1 tbsp. butter

Combine salad dressing, flour and seasonings. Gradually add milk; cook stirring constantly, over low heat until thickened. Remove from heat, stir in mushrooms and pimento. Arrange broccoli in 12 x 8 inch baking dish; top with salad dressing mixture. Toss crumbs with butter; sprinkle over casserole. Bake at 350 degrees 25 to 30 minutes or until thoroughly heated.