Broccoli Casserole

• 2 (16-ounce) packages fresh broccoli florets
• 1/2 cup water
• 2 tablespoons butter or margarine
• 1 small onion, chopped
• 2 (8-ounce) cans sliced water chestnuts
• 1/2 teaspoon salt
• 2 (2-ounce) jars diced pimientos, drained (optional)
• 1 cup shredded Cheddar cheese

1. Place half of broccoli florets in an 11- x 7-inch baking dish. Add 1/4 cup water, and microwave at HIGH 7 minutes or until tender; drain. Repeat with remaining half of broccoli and 1/4 cup water. Set aside.
2. Melt butter in a large skillet over medium heat; saute onion 7 minutes or until tender.
3. Combine broccoli, onion, Cheddar Cheese Cream Sauce, sliced water chestnuts, salt, and, if desired, pimientos. Spoon mixture into a lightly greased 13- x 9-inch baking dish.
4. Bake at 350u0b0 for 15 minutes. Sprinkle evenly with Cheddar cheese; bake 30 to 35 more minutes or until set. Let stand 10 minutes before serving.

fresh broccoli florets, water, butter, onion, water chestnuts, salt, pimientos, cheddar cheese

Taken from www.myrecipes.com/recipe/broccoli-casserole-2 (may not work)