Night-Before Broccoli Casserole

• 2 (10 oz.) pkg. frozen chopped broccoli, thawed and drained
• 1 (4 oz.) jar pimentos, drained
• 1/2 c. chopped yellow or green onion
• 1/2 c. chopped celery (optional)
• 1 (10.5 oz.) can cream of mushroom soup
• 3/4 c. sour cream
• 1 c. grated cheese
• 1/2 to 1 c. cracker crumbs, stuffing mix or dry bread crumbs
• butter or margarine

1. Combine drained broccoli, pimentos, onion and celery and toss well.
2. Stir in undiluted soup, sour cream and cheese and mix well. Pour into casserole dish and smooth top.
3. Cover and refrigerate overnight if desired.
4. To bake, sprinkle top with crumbs or stuffing mix and dot with butter or margarine.
5. Bake 30 minutes at 350u0b0 or microwave 15 minutes on High or until bubbly, then run under the broiler to brown on top.
6. Increase conventional oven baking time by 10 minutes if casserole was refrigerated.

broccoli, pimentos, onion, celery, cream of mushroom soup, sour cream, grated cheese, cracker crumbs, butter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=383179 (may not work)