#1439 -Broccoli and Cheddar Cheese Casserole

1 - 10.75oz. can Campbell's condensed cream of mushroom soup
1/2 cup milk
2 tsp. French's yellow mustard
1lb. frozen or fresh broccoli (if frozen, thawed and drained)
1 cup shredded cheddar cheese
2 slices buttered bread (cut into bite sized pieces)

If using fresh broccoli, cook it with water and 1 tsp. salt until crisp tender, then drain. In a bowl add mushroom soup, milk and mustard--stir until mixed. Add shredded cheese--stir. Add broccoli--stir gently. Spray a 2qt. casserole dish with Pam--pour the mixture into the greased casserole dish. Spread buttered bread pieces on top. Bake at 350 degrees for 30-40 minutes or until broccoli is tender.