Broccoli And Cauliflower Bake

• 1 1/2 lb. fresh broccoli spears
• 1 medium head cauliflower, separated into flowerets or 2 (10 oz.) pkg. frozen vegetables may be substituted for fresh vegetables
• 1 (10 3/4 oz.) can condensed cream of mushroom soup
• 1/4 c. milk
• 1 c. shredded Cheddar cheese
• 1 c. Bisquick baking mix
• 1/4 c. firm margarine or butter

1. Cook broccoli and cauliflower in boiling salt water until stems are almost tender, about 10 to 12 minutes.
2. Drain.
3. Place in ungreased 2-quart casserole.
4. Heat oven to 400u0b0.
5. Beat soup and milk with hand beater until smooth; pour over vegetables. Sprinkle with cheese.
6. Mix baking mix and margarine until crumbly. Sprinkle over cheese.
7. Bake until crumbs are light brown, about 20 minutes.

fresh broccoli spears, head cauliflower, condensed cream, milk, cheddar cheese, bisquick baking mix, margarine

Taken from www.cookbooks.com/Recipe-Details.aspx?id=589231 (may not work)