Crumb Topped Broccoli Casserole 

1 1/2 pounds fresh broccoli
1 can condensed cream of mushroom soup
1/4 cup mayonaise
1/4 cup shredded cheese
1 teaspoon chopped pimiento
1 1/2 teaspoons lemon juice
1/3 cup crushed Ritz crackers

Cut up broccoli to make about 6 cups. Cook broccoli, uncovered, in small amount of boiling, salted water for 10 to 15 minutes; drain well. Pour into a 1 1/2-quart casserole. Mix soup, mayonaise, cheese, pimiento, and lemon juice. Pour over broccoli.  Top with crushed crackers. Bake uncovered, at 350°, for 35 minutes.