1 1/2 lbs. broccoli heat or 2 (10 oz.) pkgs. frozen
1 can cream of mushroom soup
1/4 c. milk
1/2 c. shredded cheddar cheese
1 c. Bisquick
1/4 c. firm butter

Heat salt and water (1/2 teaspoon salt). Add broccoli, cover and heat to boiling. Cook until stem almost tender (10 to 12 minutes). Place in ungreased 1 1/2 quart casserole. Beat milk and soup until smooth. Pour over broccoli then sprinkle with cheese. Mix Bisquick and butter until crumbly, put over all. Bake at 400 degrees for 20 minutes.