1 1/2 lbs. fresh or frozen 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. firm butter

Heat one inch salted 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.

Heat oven to 400 degrees. Beat soup with 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. Serves 6-8.