1 1/2 lb. fresh broccoli spears or 2 (10 oz.) pkg. frozen broccoli spears
1 c. (10 3/4 oz.) cream of mushroom soup
1/4 c. milk
1/2 c. shredded Cheddar cheese
1 c. Bisquick baking mix
1/4 c. firm butter

Cook broccoli in 1 inch boiling water until stems are almost tender, 10 to 12 minutes, drain. Place broccoli in ungreased 1 1/2 quart casserole.

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.

Heat oven to 400 degrees. Bake until crumbs are light brown, 20 to 30 minutes. 6 to 8 servings.