1 can cream of celery soup
1/2 c. shredded Swiss or Cheddar cheese
1 tsp. Dijon-style mustard
1/8 tsp. pepper
2 c. cooked broccoli flowerets
4 hot baked potatoes, split

In 2-quart saucepan, combine soup, cheese, mustard and pepper. Over low heat, heat until cheese is melted; stir often. Add broccoli. Heat through; stir often. Serve over potatoes.

Serves 4.