1 can (10 3/4 ounces) Campbell's Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
1/2 cup milk
2 teaspoon yellow mustard
1 bag (16 ounces) frozen broccoli flowerets, thawed
1 cup shredded Cheddar cheese (4 ounces)
1/3 cup dry bread crumbs
2 teaspoon butter, melted
Stir the soup, milk, mustard, broccoli and cheese in a 1 1/2-quart casserole.
Stir the bread crumbs and butter in a small bowl. Sprinkle the crumb mixture over the broccoli mixture.
Bake at 350 degrees F for 30 minutes or until the mixture is hot and bubbling.
Rice Is Nice: Add 2 cups cooked white rice to the broccoli mixture before baking.
Cheese Change-Up: Substitute mozzarella cheese for the Cheddar.
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