1 1/2 lbs. fresh broccoli or 2 (10 oz.) pkgs. frozen, cooked, drained
1 (10 3/4 oz.) can cream of mushroom soup, undiluted
1/4 c. milk
1/2 c. shredded Cheddar cheese
1 c. Bisquick
1/4 c. firm butter

Cook broccoli until almost tender (10-12 minutes), drain well. Place broccoli in ungreased 1 1/2 quart round casserole. Heat oven to 400 degrees. Beat soup and milk together with hand beater until smooth; pour over broccoli; sprinkle with cheese. Mix baking mix and butter until crumbly; sprinkle over cheese. Bake until crumbs are light brown, about 20 minutes. Serves 6.