1 1/2 lb. broccoli or 2 (10 oz.) pkg. frozen broccoli, separated into flowerets
1 (10 3/4 oz.) can condensed cream of mushroom soup
1/4 c. milk
1/2 c. shredded Cheddar cheese
1 c. Bisquick baking mix
1/4 c. firmly packed 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 almost tender, 10-12 minutes. Drain. Place broccoli in ungreased 1 1/2 quart casserole.

Beat soup and milk with hand beater until smooth, pour over broccoli. Sprinkle cheese over top. Mix baking mix and butter until crumbly, sprinkle over cheese. Bake at 400 degrees until crumbs are lightly brown, about 20 minutes. Serves 6-8.

Note: One medium head of cauliflower or 2 packages (10 ounces each) frozen cauliflower may be substituted for broccoli.