What You'll Need
1 can (10 3/4 ounces) Campbell’s® Condensed Cream of Mushroom Soup or Campbell’s® Condensed 98% Fat Free Cream of Mushroom Soup
1/2 cup milk
2 teaspoons yellow mustard
1 bag (16 ounces) frozen broccoli cuts, thawed and well drained
1 cup shredded Cheddar cheese (about 4 ounces)
1/3 cup dry bread crumbs
2 teaspoons butter, melted
Heat the oven to 350°F. 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 for 30 minutes or until the broccoli is tender. Let stand for 5 minutes before serving.