1 1/2 lbs. broccoli, OR
1 med. head cauliflower (1 1/2 lb.), OR
2 (10 oz.) pkgs. frozen broccoli or cauliflower, cooked, drained
10 3/4 oz. can condensed cream of mushroom soup
1/4 c. milk
1/2 c. shredded Cheddar cheese (about 2 oz.)
1 c. Bisquick baking mix
1/4 c. firm butter

Separate broccoli or cauliflower into florets. Heat one inch salted water to boiling (about 1/2 teaspoon to 1 cup water). Add broccoli or cauliflower. Cook until stems are almost tender, 10-12 minutes. Drain. Place in ungreased 1 1/2 quart round casserole. Heat oven to 400 degrees. Beat soup and milk 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. 6-8 servings.