2 pkgs (10oz ea) frozen broccoli florets, cooked & drained
1 can (10 3/4 oz) cream of mushroom or celery soup
1/4 cup milk
1/2 cup shredded cheddar cheese
1 cup Bisquick baking mix
1/4 cup firm margarine
Place broccoli in ungreased 1 1/2 qt casserole. Beat soup & milk until smooth; pour over broccoli. Sprinkle with cheese. Mix Bisquick and margarine until crumbly; sprinkle over cheese. Bake at 400 degrees until crumbs are light brown, about 20 minutes.
(Can use 1 1/2 lbs fresh broccoli, separated into florets, instead of frozen broccoli. Also if you double the recipe, it will take approx. 40 minutes to bake.)
1 can (10 3/4 oz) cream of mushroom or celery soup
1/4 cup milk
1/2 cup shredded cheddar cheese
1 cup Bisquick baking mix
1/4 cup firm margarine
Place broccoli in ungreased 1 1/2 qt casserole. Beat soup & milk until smooth; pour over broccoli. Sprinkle with cheese. Mix Bisquick and margarine until crumbly; sprinkle over cheese. Bake at 400 degrees until crumbs are light brown, about 20 minutes.
(Can use 1 1/2 lbs fresh broccoli, separated into florets, instead of frozen broccoli. Also if you double the recipe, it will take approx. 40 minutes to bake.)