Broccoli-Cheese Potato Topper - cooking recipe

Ingredients

1 can cream of celery soup (10 3/4 oz.)
1/2 c. shredded Cheddar or Swiss cheese (2 oz.)
1 tsp. Dijon style mustard
1/8 tsp. black pepper
2 c. cooked broccoli flowerets
4 hot baked potatoes, split lengthwise

Preparation

In 2-quart saucepan, combine soup, cheese, mustard and black pepper.
Over low heat, heat until cheese is melted, stirring often.
Add broccoli.
Heat through, stirring occasionally.
Serve over potatoes.