1 1/2 lbs. fresh broccoli and (or) cauliflower
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 1 inch salted water to boiling. Add broccoli; cover and heat to boiling. Cook until stems are tender, 10-12 minutes. Drain. Place broccoli in ungreased 1 1/2 quart casserole. Heat oven to 400 degrees. Beat soup and milk and 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. 6-8 servings. (May also use 2 packages - 10 ounces each - of broccoli spears).