1 1/2 lbs. broccoli, separated into flowerettes (or 2 (10 oz.) pkgs. broccoli spears
1 (11 oz.) can condensed Cheddar cheese soup
1/4 c. milk
1 c. Bisquick
1/4 c. butter
1/2 tsp. nutmeg

Heat 1 inch salted water to boiling. Add broccoli. Cover. Heat to boiling. Cook until stems are tender (12 to 15 minutes). Drain. Arrange broccoli in ungreased baking dish.

Beat soup and milk until smooth. Pour over broccoli. Mix remaining ingredients until crumbly. Sprinkle over cheese sauce. Bake until crumbs are light brown. Bake at 400 degrees about 20 minutes. Makes 6 to 8 servings.