1 1/2 lbs. fresh broccoli 1 (10 3/4 oz.) can condensed cream of mushroom soup 1/4 c. mayonnaise 1/4 c. shredded sharp American cheese (1 oz.) (I'm sure you can use Pepper Jack cheese) 1 tbsp. chopped pimiento1 1/2 tsp. lemon juice 1/3 c. crushed round cheese crackers (8 crackers)
Cut up broccoli to make 6 cups. In saucepan cook broccoli, covered in small amount of boiling salted water for 5-10 minutes; drain well. Turn into a 1 1/2 quart casserole.
Mix soup, mayonnaise, cheese, pimiento and lemon juice. Pour over broccoli. Top with crushed crackers. Bake uncovered at 350 degrees for 35 minutes. Serves 6-8.