1 1/2 lbs. broccoli or 1 med. head cauliflower
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 1 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 and milk until smooth, pour over broccoli. Sprinkle with cheese. Bake until crumbs are light brown, about 20 minutes. 6 to 8 servings.