Vegetable Casserole - cooking recipe

Ingredients

1 1/2 lb. broccoli
2 (10 oz.) pkg. frozen cauliflower
1 (10 oz.) can cream of mushroom soup
1/4 c. milk
1 c. shredded Cheddar cheese
1 c. Bisquick
1/4 c. oleo

Preparation

Cook vegetables in salted water until stems are almost tender. Drain and put in ungreased casserole.
Mix soup and milk
and pour over vegetables.
Sprinkle with cheese.