1 1/2 lbs. broccoli or 1 med. head cauliflower, separated into flowerets (or 1/2 of each)
1 can mushroom soup
1/4 c. milk
1 c. shredded cheddar cheese
Fried onion rings (canned type)

Heat 1 inch salted water to boiling. Add broccoli and/or cauliflower. Cover and steam until stems are almost tender. Drain well. Place broccoli/cauliflower in ungreased 1 1/2 quart casserole. Beat soup and milk until smooth. Pour over vegetables. Sprinkle with cheese. Bake in 400 degree oven for 15 minutes. Top with onions and bake an additional 5 minutes. NOTE: For large crowds, I double and bake in 9 x 13 inch pan. Serves 6 to 8.