1 med. head cauliflower or 1 1/2 lb. broccoli, cut into pieces (you may use 2 pkg. frozen vegetables)
1 can (10 3/4 oz.) condensed cream of mushroom soup
1/4 c. milk
1/2-1 c. shredded Cheddar cheese
1 c. Bisquick baking mix
1/4 c. firm butter

Heat 1 inch salted water to boiling. Add cauliflower. Cover and heat to boiling. Cook until almost tender, 10-12 minutes. Drain and place in ungreased 1 1/2 quart round casserole.

Heat oven to 400 degrees. Beat soup and milk with hand beater until smooth; pour over cauliflower. Sprinkle with cheese. Mix baking mix and butter until crumbly. Sprinkle over cheese. Bake until crumbs are light brown, about 20 minutes. 6-8 servings.