1 1/2 lbs. fresh broccoli spears
1 can cream of mushroom soup
1/4 c. milk
1/2 c. shredded Cheddar cheese
1 c. Bisquick
1/4 c. firm butter

Cook broccoli until almost tender. Drain and place in an ungreased 1 1/2 quart casserole. Heat oven to 400 degrees. Beat soup and milk with beater until smooth. Pour over broccoli. Sprinkle with cheese. Mix Bisquick and butter until crumbly. Sprinkle over cheese. Bake until crumbs are light brown, about 20 minutes.