Ingredients:
1 can cream of celery soup
1/2 cup shredded cheese ( cheddar or swiss)
1 teaspoon Dijon mustard (optional)
1/8 teaspoon pepper
2 cups cooked broccoli florets
3 -4 baked potatoes
Directions:
In 2-quart saucepan, combine soup, cheese, mustard, and pepper.
Heat over low heat until cheese is melted.
Add broccoli and heat through.
Serve over baked potatoes.
Sometimes I add chopped ham, bacon, or chicken.
Servings: 3-4
Time preparation: 10 min.
Time total: 20 min.