1 1/2 lbs. fresh broccoli
1 can (10 3/4 oz.) cream of mushroom soup
1/4 c. milk
1/2 c. shredded Cheddar cheese
1 c. Bisquick baking mix
1/4 c. firm butter

Cook broccoli until tender, about 10-12 minutes. Place in ungreased casserole (1 1/2 quart). 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 about 20 minutes, until light brown in 400 degree oven.