2 (10 oz. each) pkg. frozen broccoli or cauliflower
1 (11 oz.) can condensed cheddar cheese soup
1/4 c. milk
1 c. Bisquick
1/4 c. butter
3/4 tsp. ground nutmeg

Heat one inch salted water to boiling. Add vegetables, cover and heat until boiling, cooking until tender; drain. Arrange vegetables in ungreased 12 x 7 1/2 x 2 inches baking dish. Heat oven to 400 degrees. In large bowl beat soup and milk until smooth, pour over vegetables. In medium bowl, mix Bisquick, butter, and nutmeg until crumbly and sprinkle over cheese soup. Bake until crumbs are light brown, about 20 to 30 minutes.