CREAMY BROCCOLI BAKE
1 ½ pounds broccoli or 1 medium head cauliflower (1 ½
pounds), separated into flowerets*
1 can (10 3/4 ounces) condensed cream of mushroom soup
1/4 cup milk
½ cup shredded cheddar cheese (about 2 ounces)
1 cup Bisquick baking mix
1/4 cup firm margarine or butter
Heat 1 inch salted water (½ 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 ½
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 margarine until crumbly; sprinkle over cheese. Bake until
crumbs are light brown, about 20 minutes. 6 to 8 servings.
