2 (10 oz.) pkgs. frozen broccoli spears
2 tbsp. butter
1/2 c. chopped onion
1/2 c. thinly chopped celery
1 can condensed cream of mushroom soup
3/4 c. sour cream
2 tbsp. chopped pimento
2 tbsp. butter
1/2 c. bread crumbs

Preheat oven to 350 degrees. Cook broccoli according to directions. Drain and cut into 1 1/2-inch pieces. Meanwhile, melt 2 tablespoons butter in small skillet; saute onion and celery until tender.

Place broccoli in bottom of 1 1/2-quart baking dish. Sprinkle with onion and celery. Combine soup, sour cream, and pimento. Spoon over vegetables.

Melt 2 tablespoons butter in small skillet; saute bread crumbs until all butter is absorbed. Sprinkle crumbs over casserole. Bake at 350 degrees for 20-25 minutes. Makes 6-8 servings.