Broccoli Almond Casserole!

We love our casseroles in the south and broccoli casserole has become just about  as traditional as fried chicken and mashed potatoes at big family dinners.   There are a thousand different broccoli casseroles and I love broccoli so I usually like them all. This casserole is a little different than the classics we always make, but it's really good and it has a little crunch to it that I like. It's also a little more elegant with the addition of sliced almonds that dress it up. This casserole can be prepared the night before and then just baked right before your dinner.  You can use frozen broccoli or fresh, which I prefer, but either is really good.   

Here is what you will need:
1  10 oz. pkg frozen chopped broccoli, cooked and drained or an equivalent amount of fresh broccoli, cooked until just tender and chopped
1 can cream of mushroom soup
1 cup shredded cheddar cheese
1 egg, slightly beaten
1/2 cup mayonnaise
1 Tbs. lemon juice
1/2 tsp. seasoned salt
1/2 tsp. garlic powder
2 Tbs. chopped pimento
1 cup crushed cheese nip crackers
1/2 cup sliced almonds
3 Tbs. butter
Cook broccoli (slightly under cook) and drain.  Mix soup, mayonnaise, egg, cheese, lemon juice, and seasoned salt and fold in broccoli.  Pour into a 2 quart casserole sprayed with nonstick spray.  Top with chopped pimento.  If you don't care for pimento, this can be left out, but it does add nice color. Top with sliced almonds.
Top with crushed cheese crackers and dot with butter.  You can substitute a sleeve of crushed Ritz crackers for the cheese crackers. Dot with pats of the butter. Bake at 350 degrees for 30 minutes. 
Broccoli Almond Casserole!

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