Cheesy Broccoli Casserole

1 can (10 3/4 ounces) Cream of Mushroom Soup
1/2 cup milk
2 teaspoons yellow mustard
1 bag (16 ounces) frozen broccoli flowerets, thawed
1 cup shredded cheddar cheese
1/3 cup dry bread crumbs
2 teaspoons butter, melted

Stir the soup, milk, mustard, broccoli and cheese in a 1 1/2-quart casserole.

Stir the bread crumbs and butter in a small bowl. Sprinkle the crumb mixture over the broccoli mixture.

Bake at 350°F. for 30 minutes or until the mixture is hot and bubbling. Yield: 6 servings.

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