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1-1/2 lbs. broccoli or 1 medium cauliflower 1 can (11 oz.) cream of cheddar cheese soup 1/4 c. milk 1 c. Bisquick baking mix 1/4 c. firm butter or margarine 3/4 tsp. ground nutmeg, if desired Break vegetables into flowerets. Add to a small amount of boiling water in pan. Cover and simmer for about 15 minutes until stems are tender. Drain and arrange in an ungreased oblong baking dish about 12x7x2. Heat oven to 400 degrees. Beat soup and milk with hand beater until smooth; pour over broccoli. Mix remaining ingredients until crumbly and sprinkle over the sauce. Bake until crumbs are very light brown, about 20 minutes. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |