1 1/2 lbs. broccoli
1 (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. firm butter

Heat 1-inch salted water to boiling. Add broccoli; cover and heat to boiling. Cook until stems are almost tender, 10-12 minutes.

Place broccoli in ungreased 1 1/2-quart round casserole dish. Heat oven to 400 degrees. Beat soup and milk with hand beater until smooth. Pour over broccoli. Sprinkle with cheese. Bake until crumbs are light brown, about 20 minutes.