Creamy Broccoli Bake

Name: Creamy Broccoli Bake
Ingredients: 1 1/2 lb. broccoli or 1 medium head cauliflower (about 1 1/2 lb.), separated into flowerets *; 1 can (10 3/4 oz.) condensed cream of mushroom soup; 1/4 c. milk; 1/2 c. shredded Cheddar cheese (about 2 oz.); 1 c. Bisquick, baking mix; 1/4 c. firm margarine or butter

6 ingredients

10 steps

Ingredients

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

Directions

1

Heat 1 inch salted water (1/2 teaspoon salt to 1 cup water) to boiling.
2

Add broccoli.
3

Cover and heat to boiling.
4

Cook until stems are almost tender, 10 to 12 minutes; drain.
5

Place broccoli in ungreased 1 1/2-quart round casserole.
6

Heat oven to 400°.
7

Beat soup and milk with hand beater until smooth; pour over broccoli. Sprinkle with cheese.
8

Mix baking mix and margarine until crumbly; sprinkle over cheese.
9

Bake until crumbs are light brown, about 20 minutes.
10

Yields 6 to 8 servings.