1 lg. pkg. (20 oz.) frozen broccoli, cooked tender crisp & drained
3/4 c. sour cream
1 can cream of mushroom soup
2 oz. jar pimiento, drained
1 (8 1/2 oz.) can water chestnuts, sliced & drained
1/2 c. shredded cheddar cheese

In greased casserole, combine broccoli, soup, sour cream, pimiento and water chestnuts. Sprinkle with cheese. Bake in 350 degree oven for 1/2 hour or until heated through.