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

Note: Two packages (10 ounce each) of frozen broccoli spears or cauliflower, cooked and drained, can be substituted for the fresh.

Heat 1 inch of salted water (1/2 teaspoon salt to 1 cup water) to boiling. Add broccoli (or cauliflower). Cover and heat to boiling. Cook until stems are almost tender, 10 to 12 minutes; drain.

Heat oven to 400 degrees. Beat soup and milk with rotary beater until smooth. Pour over broccoli. Sprinkle with cheese.

Mix baking mix and butter until crumbly. Sprinkle over the cheese.

Bake until crumbs are light brown, about 20 minutes. Serves 6 to 8.