½ cup milk
2 tsp yellow mustard
16 oz frozen broccoli florets, thawed
1 cup shredded cheddar cheese (4 ounces)
⅓ cup dry bread crumbs
2 tsp butter, melted
1. Stir the soup, milk, mustard, broccoli and cheese in a 1 1/2-quart casserole.
2. Stir the bread crumbs and butter in a small bowl. Sprinkle the crumb mixture over the broccoli mixture.
3. Bake at 350°F. for 30 minutes or until the mixture is hot and bubbling.
Rice Is Nice: Add 2 cups cooked white rice to the broccoli mixture before baking.
Cheese Change-Up: Substitute mozzarella cheese for the Cheddar.