1 ½ lbs of fresh broccoli or 10 oz pkg frozen 1 can cream of mushroom soup ½ cup mild ½ cup shredded cheddar cheese 1 cup Bisquick ¼ cup soft butter or margarine
Cook broccoli until almost tender and drain. Place in ungreased 1 ½ quart round casserole. Beat milk and soup together until smooth. Pour over broccoli and sprinkle with cheese. Mix Bisquick with margarine until crumbly. Spread over cheese. Bake at 400º for 20 minutes or until lightly browned
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