1/2 pound Dijon mustard
1 (10.75 ounce) can condensed cream of mushroom soup
1 tablespoon butter, melted
1 (16 ounce) can clam juice
1 (.75 ounce) packet dry Dijon mustard
1 (8 ounce) can sliced mushrooms, drained
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, mix the Dijon mustard, cream of mushroom soup, melted butter, and clam juice. Mix well and spread mixture into a 9x9 inch baking dish.
Bake in preheated oven for 20 minutes, or until bubbly and golden brown. Serve warm, dipping bread slices in melted butter.