1 1/2 lbs. broccoli or 1 med. head cauliflower (approximately 1 1/2 lbs.), separated into flowerets
1 can (10 3/4 oz.) condensed cream of mushroom soup
1/4 c. milk
1/2 c. shredded cheddar cheese (approximately 2 oz.)
1 c. Bisquick baking mix
1/4 c. firm butter

2 packages (10 ounces each) frozen broccoli or cauliflower, cooked and drained can be substituted.

Heat 1 inch water to boiling. Add broccoli. Cook until stems are almost tender, 10 to 12 minutes, drain. Place broccoli in ungreased 1 1/2 quart 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. Makes 6 to 8 servings.