1/2 c. butter
1 tbsp. dried parsley flakes
2 tsp. instant minced onion
1 1/2 tsp. dill weed
1/2 tsp. salt
10 oz. pkg. frozen chopped broccoli (thaw and drain)
2 tbsp. sliced pimiento, drained (optional)
1 c. croutons

In 2 quart saucepan melt butter over medium heat. Add parsley, onion, dill, salt and broccoli. Cover; cook over medium heat until tender (5 to 6 minutes). Remove cover. Add pimiento and croutons. Toss to coat and serve immediately.