Broccoli Mornay


2 pkg. (10 ounces each) frozen, chopped broccoli
1 can cream of mushroom soup (11 ounces)
2 ounce jar pimientos
3 ounces cream cheese, softened
5 ounce can water chestnuts, thinly sliced
1/2 teaspoon salt
1/2 cup grated cheese

Cook broccoli until nearly done. Drain.
Mix together soup, pimientos, and cream cheese.
Add broccoli.
Stir in water chestnuts, salt and grated cheese.
Bake at a350 for 45 minutes.
Serves 4
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