1 (16 or 20 oz.) bag frozen broccoli and cauliflower mixed
1 (10 3/4 oz.) can cream of mushroom soup
1/4 c. milk
1/2 c. shredded Cheddar cheese
1 c. Bisquick
1/4 c. firm butter

Bring vegetables to a boil and cook until almost tender. Place vegetables in ungreased 1 1/2 quart round casserole dish. Heat oven to 400 degrees. Beat soup and milk 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.