1 med. head of cauliflower, separated into florets & cooked until almost tender
1 can cream of mushroom soup
1/4 c. milk
1/2 c. shredded cheddar cheese
1 c. Bisquick
1/4 c. firm butter

Set oven to 400 degrees. Beat soup with milk until smooth. Mix Bisquick and butter until crumbly. Place cauliflower in 1 1/2 quart greased casserole. Pour soup mixture over cauliflower and sprinkle with cheese and then with crumbly mixture. Bake until crumbs are lightly browned.