1 (11 oz.) can Campbell's cheddar cheese soup
3/4 can milk or until desired thickness
1 tbsp. Guldens mustard
1 tbsp. butter
1 tbsp. Worcestershire sauce
toast (up to 8 slices)

Put cheddar cheese soup into a pan. Mix until all lumps are blended. Add milk, mix. Add mustard, butter, and Worcestershire sauce. Mix. Heat until hot and butter is melted. Microwaving takes shorter time; 6 minutes. Stir while cooking. Pour onto buttered toast. If desired 1/4 cup beer can be added to cheese mixture before cooking. Makes 4 (2 slice) servings.