1 lb. chopped broccoli
2 tbsp. flour
1 c. milk
1 c. (8 oz.) sliced water chestnuts, drained
1/4 c. chopped pimento
1/8 tsp. pepper
1/4 c. sliced almonds
6 tbsp. butter
1/2 tsp. basil
1/4 c. mayonnaise
1/4 tsp. salt
1/4 c. bread crumbs

Butter 1 1/2 quart casserole. Cook broccoli until tender crisp. Drain. Melt 4 tablespoons butter and stir in flour and basil until smooth. Stir in milk and cook until mixture boils. Stir in mayonnaise, water chestnuts, pimentos, salt and pepper and drained broccoli. Spoon into casserole. Melt remaining butter with bread crumbs and almonds and sprinkle over casserole. Bake in 350 degree oven for 30 minutes.