1 1/2 lbs. fresh broccoli, cooked
1 can mushroom soup
1/4 c. milk
1/4 c. firm butter
1/2 c. shredded cheddar cheese
1 c. Bisquick

Cook broccoli until spears are almost tender. Place drained broccoli in 1 1/2 quart casserole. Beat soup and milk until smooth.

Pour over broccoli. Sprinkle with cheese. Mix Bisquick and butter until crumbs. Sprinkle over cheese. Bake at 400 degrees until crumbs are light brown. Serves 6.