2 pkgs. (10 oz.) frozen broccoli (or cauliflower) cooked and drained
1 can (10 3/4 oz.) condensed cream of mushroom soup
1/4 c. milk
1/2 c. shredded cheese (Cheddar)
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 almost tender (10-12 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 Bisquick with butter until crumbly. Sprinkle over cheese. Bake until crumbs are light brown, about 20 minutes. Serves 6-8 people.