Broccoli Bake

• 2 (10 oz.) pkg. frozen broccoli spears
• 2 Tbsp. margarine
• 10 oz. can cream of mushroom soup
• 1/2 c. chopped onion
• 1/2 c. celery (sliced thin)
• 3/4 c. sour cream
• 2 Tbsp. chopped pimento
• 1/2 c. bread crumbs

1. Cook broccoli spears as directed on package; drain and cut into 1 1/2-inch pieces.
2. Melt margarine in a small skillet. Saute onions and celery for 3 minutes.
3. Place broccoli in the bottom of 1 1/2-quart buttered baking dish.
4. Sprinkle onion and celery mixture over broccoli.
5. Combine mushroom soup, sour cream and chopped pimento, spoon over vegetables.
6. Melt margarine, saute bread crumbs until margarine is absorbed.
7. Sprinkle over casserole.
8. Bake at 350u0b0 for 20 to 25 minutes.
9. Makes 6 servings.

frozen broccoli spears, margarine, cream of mushroom soup, onion, celery, sour cream, pimento, bread crumbs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=409879 (may not work)