1 lb. fresh broccoli
3/4 c. sour cream
1 (10 1/2 oz.) can cream of mushroom soup
1 (2 oz.) jar sliced pimentos (drained)
1 tsp. salt
1 (8 1/2 oz.) can water chestnuts
1/2 c. grated Cheddar cheese

Steam broccoli until tender, but still crisp. Chop coarsely. Put in 2 quart greased casserole and add all ingredients except the cheese. Sprinkle the cheese on top and bake 30 minutes at 350 degrees. Serve 6-8.