1 1/2 lbs. broccoli
1 can condensed cream of mushroom soup
1/4 c. milk
1/2 c. shredded cheddar cheese
1 c. Bisquick baking mix
1/4 c. butter

Heat 1" salted water to boiling. Add broccoli. Cover and heat to boiling. Cook until stems are tender, 10 to 12 minutes; drain. Place broccoli in ungreased 1 1/2 quart round casserole. Heat oven to 400 degrees. Beat soup and milk 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. Two packages frozen broccoli can be used in place of fresh.