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Creamy Oyster Broccoli Stew


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

In 3 quart saucepan, combine milk and soup. Stir in broccoli, potatoes and onion. Cook stirring occasionally over medium heat until bubbly, breaking up broccoli with fork until thawed. Simmer covered for 10 minutes. Remove from heat. Cool, cover and chill. At serving time, reheat soup in saucepan, place the fresh undrained oysters. Cook over medium heat until the edges curl, add to broccoli mixture, heat through. (If using canned oysters, just add undrained oysters directly to the soup, heat through.)

Serves 4 to 6.




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