1 1/2 lb. fresh broccoli spears
1 can condensed cream of mushroom soup
1/2 c. shredded Cheddar cheese
1 c. Bisquick baking mix
1/4 c. firm butter
1/4 c. milk

Heat 1 inch salted water (1/2 teaspoon salt to 1 cup water) to boiling. Cook broccoli until stems are almost tender, 10-12 minutes, drain. Place broccoli in ungreased 1 1/2 quart casserole. Heat oven to 400 degrees.

Beat soup and milk with hand beater until smooth; pour over broccoli. Sprinkle with cheese. Mix baking mix and butter until crumbly; sprinkle over cheese. Bake until crumbs are light brown, about 20 minutes. Serves 6-8.