2 cans cream of mushroom soup
4 c. (16 oz.) grated sharp Cheddar cheese
1/4 c. flour
1 tbsp. Worcestershire sauce
1 (5 oz.) pkg. dried chopped beef

Heat soup in saucepan until it bubbles. Lower heat; gradually add cheese, stirring constantly until melted. Add beef and Worcestershire sauce. Cook until thoroughly heated. Put in fondue pot. Break up French bread - dip this in fondue.