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

Heat 1 inch salted water (1/2 teaspoon salt to 1 cup water) to boiling. Add broccoli or cauliflower. Cover and heat to boiling. Cook until stems are almost tender, 10 to 12 minutes; drain. Place broccoli or cauliflower 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 or cauliflower. 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.

Two packages (10 oz. each) frozen broccoli spears or cauliflower, cooked and drained can be substituted for the fresh broccoli or cauliflower.