1.5 lbs Broccoli or Cauliflower, separated into flowerets*
1 can (10.75 oz) condensed cream of mushroom soup
1/4 cup milk
1/2 cup shredded cheddar cheese (I suggest you double this)
1 cup Bisquick baking mix
1/4 cup firm margarine or butter
Heat 1 inch salted water (1/2 teaspoon salt to 1 cup water) to boiling. Add broccoli. Cover and heat to boiling. Cook until stems are almost tender, 10 to 12 minutes; drain. Place broccoli in ungreased 1.5 quart round casserole.
Heat overn to 400 degrees. Beat soup and milk with hand beater until smooth; pour over broccoli. Sprinkle with cheese. Mix baking mix and margarine until crumbly; sprinkle over cheese. Bake until crumbs are light brown, about 20 minutes.
Makes 6-8 servings.
* 2 packages (10 ounces each) frozen broccoli spears or cauliflower, cooked and drained, can be substituted for fresh broccoli or cauliflower.