1/2 c. sliced almonds
1 tbsp. butter
2 - 10 oz. pkgs. frozen broccoli
10 oz. can tuna, drained
8 to 10 lg. mushrooms, sliced
1/2 c. dry bread crumbs
1/2 c. sliced water chestnuts
1/2 c. shredded cheddar cheese
10 3/4 oz. can condensed cream of mushroom soup
1/2 c. milk
1/4 c. mayonnaise or salad dressing
1/4 tsp. salt
2 tbsp. chopped pimento

1. Microwave almonds and butter at 70% power 5 to 6 minutes or until toasted, stirring once. Set aside.

2. Microwave broccoli on high 9 to 10 minutes or until thawed; drain if necessary.

3. Place broccoli in a 12 x 8 inch baking dish. Top with tuna, mushrooms, half of bread crumbs, water chestnuts, and cheese; spreading evenly.

4. Combine soup, milk, mayonnaise, salt and pimento; pour over tuna-broccoli mixture.

5. Add remaining bread crumbs to toasted almonds. Sprinkle over casserole and microwave on high 8 minutes, uncovered. Then microwave at 50% power 6 to 8 minutes or until heated through. Yield 6 to 8 servings.

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