1 (11 oz.) can condensed Cheddar cheese soup
2 tbsp. sour cream
1/2 tsp. Dijon-style mustard
1 c. cooked broccoli flowerets
4 hot baked potatoes, split

CONVENTIONAL: In 1 1/2 quart saucepan over medium heat, stir soup, sour cream and mustard. Heat through, stirring occasionally. Stir in broccoli, heat through.

MICROWAVE: In 1 quart microwave safe casserole, stir well soup, sour cream and mustard. Microwave, uncovered, on High 2 1/2 minutes or until sauce is smooth, stirring halfway through heating. Stir in broccoli, microwave 1 minute more or until hot.