1 1/2 lbs. fresh broccoli or 1 med. head cauliflower
1 can cream of mushroom soup
1/4 c. milk
1/2 c. shredded Cheddar cheese
1 c. Bisquick mix
1/4 c. firm butter

Heat water, add 1/2 teaspoon salt and bring to a boil. Add broccoli. Cover and heat to boil. Cook until done. Drain. Place broccoli in ungreased 1 1/2 quart round casserole.

Heat oven to 400 degrees. Beat soup and milk with hand mixer until smooth; pour over broccoli. Sprinkle with cheese. Mix baking mix and butter until crumbly; sprinkle over cheese. Bake until crumbs are light brown, about 20 minutes.

May use 2 (10 ounce) packages of frozen broccoli.