3 cooked potatoes, peeled and sliced
1/2 c. chopped celery
1 can (10 3/4 oz.) cheddar cheese soup
1 tbsp. prepared mustard

Grease 9 inch square baking pan. Combine potatoes and celery in a small bowl, blend together soup and mustard. Pour over vegetables in pan. Bake 30 minutes or until hot and bubbly. Bake at 375 degrees.