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

In 1 1/2 quart saucepan, stir soup, sour cream and mustard. Heat through, stirring occasionally. Stir in broccoli; heat through. Spoon over potatoes. Makes 1 1/2 cups or 4 servings.