1 can (10 3/4 oz) campbells cream of mushroom (98% fat free or 25% less sodium)
1/2 cup milk
2 tsp yellow mustard
1 bag (10 oz) frozen broccoli flowerets, thawed
1 cup shredded cheddar chees
1/3 cup dry bread crumbs
2 tsp. butter, melted

Stir the soup, milk, mustard, broccoli & cheese in a 1 1/2 qt casserole Mix the bread crumbs with butter in a small bowl and sprinkle over the broccoli mixture.

Bake at 350 degrees for 30 min or until hot.

* may add 2 cups cooked rice to the broccoli mixture

* Cheese change-up: use mozzarella cheese for cheddar

Prep. time 5 min Bake time 30 " Serves 6