BROCCOLI CHEESE POTATO TOPPER

1 (10 3/4 ounces) can Campbell’s condensed Cheddar cheese soup
2 tablespoons sour cream (or plain yogurt)
1/2 teaspoon Dijon-style mustard
1 cup cooked broccoli flowerets*
4 hot baked potatoes, split**
Chopped red pepper for garnish

In medium saucepan mix soup, sour cream, mustard and broccoli. Over medium heat, heat through, stirring occasionally.

Serve over potatoes. Garnish with pepper.

*Use 1 1/2 cups fresh broccoli flowerets for cooked broccoli.

**To bake potatoes, pierce potatoes with fork. Bake at 400 degrees F for 1 hour or microwave on HIGH 10 1/2 to 12 1/2 minutes or until fork-tender.

Serves 4
Source: Campbell's