4 c. broccoli, cut in 1 1/2 inch pieces
1 jar (4 oz.) pimiento, cut in strips
1 c. thinly sliced celery
1 can (10 3/4 oz.) condensed cream of mushroom soup
3/4 c. dairy sour cream
1/2 tsp. salt
1/2 c. (2 oz.) shredded Cheddar cheese
1/2 c. coarse bread crumbs

Cook broccoli in boiling water until crisp-tender; drain well. Spoon broccoli, pimiento and celery into buttered 1 1/2 quart casserole.

Combine soup, sour cream and salt; pour over broccoli mixture. Bake in preheated 350 degree F. oven 20 to 25 minutes or until thoroughly heated. Top with combined cheese and bread crumbs. Return to oven until cheese begins to melt. 6 to 8 servings.