1 1/2 lbs. broccoli or 1 med. head cauliflower, separated into flowerets
10 3/4 oz. can cream of mushroom soup
1/4 c. milk
1/2 c. shredded cheddar cheese
1 c. Bisquick baking mix
1/4 c. butter or firm butter

Cook broccoli in 1 inch salted water until tender (10 to 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, baking mix, and butter till crumbly. Sprinkle over cheese. Bake until crumbs are light brown, about 20 minutes. Makes 6 to 8 servings. NOTE: 2 packages (10 oz. each) frozen broccoli or cauliflower cooked and drained may be substituted.