1 1/2 lbs. broccoli or 1 med. head cauliflower separated into flowerettes
1 can (10 3/4 oz.) condensed cream of mushroom soup
1/4 c. milk
1/2 c. shredded cheddar cheese (about 2 oz.)
1 c. Bisquick
1/4 c. firm butter

Heat 1 inch water to boiling. Add broccoli. Cover and heat to boiling. Cook until stems are almost tender, 10 to 12 minutes. Drain. Place 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 and butter until crumbly. Sprinkle over cheese. Bake until crumbs are light brown, about 20 minutes.