1 can Campbell's broccoli soup
1/4 c. milk
1/2 c. shredded Cheddar cheese
1 tsp. Dijon mustard
1/4 c. sour cream

In quart saucepan, stir together soup, milk, cheese and mustard. Heat over medium heat. Stir in sour cream. Served over baked potato or vegetables. Makes 1 1/2 cups.