"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
1 1/2 pounds fresh broccoli spears or 1 medium head cauliflower separated into flowerets 1 can 10 3/4 oz condensed cream of mushroom soup 1/2 cup shredded cheddar cheese 1/4 cup firm butter 1/4 cup milk 1 cup Bisquick
Heat 1 ich salted water (1/2 teaspoon salt to 1 cupwater) to boiling. Add broccoli. Cover and heat to boiling. Cook until stems are almost tender, 10-12 minutes, drain. Place broccoli in ungreased 1 1/2 quart round casserole. Heat oven to 400º. Beat soup and milk with hand mixer until smooth; pour over broccoli. Sprinkle with cheese. Mix baking mix and butter until crumbly; sprinkle over cheese. Bake until crumbs are all brown about 20 minutes.
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