3 med. potatoes, peeled, cooked & sliced
1/2 c. coarsely chopped celery
1 can (10 3/4 oz.) condensed Cheddar cheese soup
1 tbsp. prepared mustard

In nonstick 9 inch square baking pan. Combine potatoes and celery. Blend cheese soup and mustard; pour over vegetables. Bake at 375 degrees for 30 minutes or until bubbly. Makes 8 servings.