2 (8 oz.) pkg. chopped frozen broccoli
1 (10 3/4 oz.) can cream of mushroom soup, undiluted
1/2 c. Kraft mayonnaise
1 tbsp. lemon juice
1/2 c. grated sharp Cheddar cheese
2 oz. jar pimento
1 c. Ritz crackers, crushed
1/4 c. slivered almonds

Cook broccoli as directed on package. Drain. Arrange in buttered casserole. Mix soup, mayonnaise, lemon juice, and cheese. Spoon this mixture over broccoli in casserole. Top with pimento, nuts, and crackers. Bake in 350 degree oven for 20-25 minutes.