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1 1/2 lb. fresh broccoli
spears or 1 medium head
cauliflower (about 1 1/2
lb.), separated into
1/4 c. milk
1 can (10 3/4 oz.) condensed
cream of mushroom soup
1 c. Bisquick baking mix
1/2 c. shredded Cheddar cheese
1/4 c. firm margarine or

*Two packages (10 ounces each) frozen broccoli spears or
cauliflower, cooked and drained, can be substituted for the
fresh broccoli or cauliflower. I use 1 package (10 ounce) of
broccoli and 1 package cauliflower.
Cook vegetables, fresh broccoli about 20 minutes, fresh
cauliflower about 12 minutes. Place broccoli in ungreased
1 1/2 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. Makes 6 to 8 servings. If using both
vegetables together, make same way.

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