1 1/2 lb. fresh broccoli spears or 1 med. head cauliflower, separated into
flowerets
1 can (10 3/4 oz.) condensed 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 (1/2 teaspoon salt to 1 cup water) to boiling. Add broccoli. Cover and heat to boiling. Cook until stems are tender, 10 to 12 minutes; drain. Place broccoli in ungreased 1 1/2 quart round casserole.

Beat soup and milk with hand beater until smooth. Pour over broccoli. Sprinkle with cheese. Mix baking mix and butter until crumble; sprinkle over cheese. Bake at 400 degrees for 20 minutes. 6 to 8 servings.