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.
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