Creamy Oyster Broccoli Stew

• 3 c. milk
• 2 (11 oz.) cans condensed Cheddar cheese soup
• 1 (10 oz.) pkg. frozen chopped broccoli
• 1 c. frozen loose pack hash brown potatoes
• 1 small onion, chopped
• 1 pt. shucked oysters or 2 (8 oz.) cans whole oysters

1. In a 3-quart saucepan; combine milk and soup.
2. Stir in broccoli, potatoes and onion.
3. Cook, stirring occasionally, over medium heat until bubbly, breaking up broccoli with fork until thawed.
4. Simmer, covered, for 10 minutes.
5. Remove from heat; cool. Cover and chill.
6. At serving time, in 3-quart saucepan, reheat soup.
7. In saucepan, place the fresh undrained oysters; cook over medium heat until edges curl.
8. Add to broccoli mixture; heat through.
9. If using canned oysters, just add undrained oysters directly to soup; heat through.
10. Makes 4 to 6 servings.

milk, cheddar cheese soup, broccoli, potatoes, onion, oysters

Taken from www.cookbooks.com/Recipe-Details.aspx?id=855638 (may not work)