Broccoli with Cheese Crumbs

1 ½ lb. fresh broccoli, trimmed and cut into chunks, (about 6 cups)

1 can cream of mushroom soup

¼ cup mayonnaise

½ cup sharp cheddar cheese, shredded

1 Tablespoon diced pimiento

1 ½ tsp fresh squeezed lemon juice

½ cup Cheezits or other cheese crackers, made into crumbs

Cook broccoli in a small amount of salted water just until barely tender.  Don’t overcook!  Drain thoroughly and place in 1 ½  quart casserole. 

Combine soup, mayonnaise, cheese,  pimiento and lemon juice.  Spoon over broccoli and top with crumbs.  Bake at 350 for 35 minutes or until crumbs are light brown.