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

Heat 1" salted water (1/2 teaspoon salt to 1 cup water) to boiling. Add broccoli. Cover and heat to boiling. Cook stems until almost tender, 10 to 12 minutes; drain. Place broccoli in ungreased 1 1/2 quart round casserole. Heat oven to 400 degrees. 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.