Prep. : 5 minutes
Bake : 30 minutes
1 can Campbell Cream of Mushroom soup
½ cup of milk
2 tsp. yellow mustard
1 bag frozen broccoli
1 cup shredded Cheddar cheese
1/3 cup dry breadcrumbs
2 tsp. melted butter
Stir soup, milk, mustard, broccoli and cheese in a casserole.
Mix breadcrumbs with butter in bowl and sprinkle over broccoli mixture.
Bake at 350° F for 30 minutes or until hot.