1 1/2 lb. broccoli, separated into flowerets (2 pkg. frozen broccoli, cooked and drained, can be substituted for fresh broccoli)
1 can cream of mushroom soup
1/4 c. milk
3/4 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; 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 to 8 servings.