Heat the oven to 350°F. Stir the soup, milk, mustard, broccoli and cheese in a 1 1/2-quart casserole.Stir the bread crumbs and butter in a small bowl. Sprinkle the crumb mixture over the broccoli mixture.Bake for 30 minutes or until the broccoli is tender. Let stand for 5 minutes before serving.
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup0.5 cup milk2 teaspoons yellow mustard1 bag (16 ounces) frozen broccoli cuts, thawed and well drained1 cup shredded Cheddar cheese (about 4 ounces)0.333 cup dry bread crumbs2 teaspoons butter, melted
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