1 (10 3/4 oz.) can Campbell's condensed broccoli soup
1/4 c milk
1/2 c. shredded sharp Cheddar cheese
1 tsp. Dijon-style mustard (optional)
1/4 c. sour cream

In 1 quart saucepan, stir together soup, milk, cheese and mustard. Heat over medium heat. Stir in sour cream. Serve over hot baked potatoes or cooked vegetables. Makes 1 2/3 cups.