1 1/2 lb. broccoli spears or 1 med. head
1 (10 3/4 oz.) can condensed cream of mushroom soup
1/4 c. milk
1/2 c. shredded cheddar cheese
1 c. Bisquick
1/4 c. firm butter

Boil broccoli in 1-inch salted water; cover and cook 10-12 minutes; drain. Place broccoli in ungreased 1 1/2-quart casserole. Heat oven to 400 degrees. Beat soup and milk with hand beat until smooth. Pour over broccoli. Sprinkle with cheese. Mix Bisquick and butter until crumbly and sprinkle over cheese. Bake until light brown, about 20 minutes.