Ingredients
1 1/2 lb. broccoli, separate into florets
1 can condensed cream of mushroom soup
1/4 c. milk
1/2 c. shredded Cheddar cheese
1 c. Bisquick
1/4 c. firm margarine or butter
Method
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
Record your recipes and experiments — organized cooking journal
Piping set for pastry, choux, cream decorating
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Cook broccoli until tender. Drain and place broccoli in ungreased 1 1/2-quart round casserole. Heat oven to 400°. Beat soup and milk with handbeater 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.