Broccoli with Double-Cheese Sauce 
1 pound broccoli florets, about 4 cups 
1 can (10.75 oz.) condensed Cheddar cheese soup 
½ cup milk 
1 teaspoon sun dried tomato buts or minced sun dried tomatoes 
½ teaspoon dried oregano 
½ cup shredded Cheddar cheese 
In large pot of boiling water cook broccoli until tender, about 7 minutes;
 drain. Transfer to ungreased 1-quart baking dish. Meanwhile, in pot 
over medium-high heat combine soup, milk tomatoes and oregano; 
cook, stirring until smooth and hot, 3-4 minutes. Pour sauce over 
broccoli; sprinkle with cheese. Cover. Bake in 350º oven until
 cheese is melted, about 15 minutes. Makes 6 servings.