1 can Cheddar cheese soup
1/2 tsp. Worcestershire sauce
1/4 tsp. dry mustard
2 c. cooked vegetables

Combine soup, Worcestershire sauce, and dry mustard. Stir in cooked vegetables. Pour in ungreased, 1-quart casserole. Sprinkle with bread crumbs. Bake uncovered 15 to 20 minutes at 325 to 350 degrees.