Cheese And Broccoli Potato Topper - cooking recipe

Ingredients

1 (10 3/4 oz.) can Campbell's new Cheddar cheese soup
2 Tbsp. sour cream or yogurt
1/2 tsp. Dijon-style mustard
1 c. cooked broccoli flowerets
4 hot baked potatoes, split

Preparation

In 1 1/2-quart saucepan, combine soup, sour cream and mustard; add broccoli.
Heat through, stirring occasionally.
Serve over potatoes.
Garnish with chopped sweet red pepper, if desired. Serves 4.