1 1/2 lbs. fresh broccoli or 2 pkgs. frozen broccoli
1 (10 oz.) can cream of mushroom soup
4 to 6 oz. shredded Cheddar cheese
1/4 c. milk
1/4 lb. butter (or 1 stick butter)
1 c. Bisquick

Cook broccoli until just firm. Drain, then place in open casserole. Mix milk and soup until creamy. Pour soup over broccoli. Sprinkle shredded cheese over top of soup. Mix butter and Bisquick in a bowl until crumbly. Sprinkle on top of shredded cheese. Bake at 400 degrees for 20 minutes or until topping is slightly brown and bubbly.

Note: This may be made the night before, except for butter and Bisquick topping. This you can do just before baking.