1 1/2 lb. prepared broccoli
1 (10 3/4 oz.) can cream of mushroom soup
1/3 c. milk
1/2 c. shredded cheddar cheese
1 c. Bisquick
1/4 c. firm butter

Trim broccoli, cut into uniform florets, peel and slice stems. Cook quickly in small amount of boiling water until just tender crisp, about 6 minutes. Drain, place in 2 quart casserole. Combine soup and milk, blend until smooth. Pour over broccoli. Sprinkle with cheese. Mix baking mix and butter until crumbly, sprinkle evenly over top of cheese. Bake at 400 degrees until crumbs are lightly browned, about 20 minutes.