1 1/2 lb. fresh broccoli spears or
2 (10 oz.) pkg. of frozen broccoli spears
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 to boiling. Add broccoli. Cover and heat to boiling. Cook 10 to 12 minutes, until stems are almost tender. (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. Makes 6 to 8 servings.