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

Steam vegetables until stems are almost tender. Place in 1 1/4 quart round casserole. Heat oven to 400 degrees. Combine soup and milk until smooth. Pour over vegetables. Sprinkle with cheese. Combine Bisquick and butter until crumbly. Sprinkle over cheese. Bake approximately 20 minutes until top is golden brown.