1 1/2 lbs. broccoli or 1 med. head cauliflower, (about 1 1/2 lbs.), separated
into flowers
1 can (10 3/4 oz.) condensed cream of mushroom soup
1/4 c. milk
1/2 c. shredded Cheddar cheese (about 2 oz.)
1 c. Bisquick baking mix
1/4 c. firm butter

Heat 1 inch salted water (1/2 teaspoon salt to 1 cup water) to boiling. Add broccoli. Cover and heat to boiling. Cook until stems are almost tender, 10-12 minutes; drain. Place broccoli in ungreased 1 1/2 quart round casserole.

Heat oven to 400. Beat soup and milk with hand beater 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. 6 to 8 servings.

2 packages (10 ounces each) frozen broccoli spears or cauliflower, cooked and drained, can be substituted for the fresh broccoli or cauliflower.

High Altitude Directions (3500 to 6500 feet) : Prepare as directed except-do not add salt to water. Cook until stems are almost tender, broccoli about 20 minutes, cauliflower about 12 minutes.