1 1/2 lb. broccoli or
1 med. head cauliflower, separated into flowerets
2 pkg. (10 oz.) each frozen broccoli spears or cauflower
1 can condensed cream of mushroom soup
1/2 c. (2 oz.) shredded Cheddar cheese
1/4 c. milk
1/4 c. firm butter
1 c. Bisquick baking mix

Cooked and drained, can be substituted for the fresh broccoli or cauliflower.

Heat 1 inch salted water (1/2 teaspoon salt to 1 cup 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 round 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. 6-8 servings.