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3 c. milk
2 cans Cheddar cheese soup
1 (10 oz.) pkg. frozen chopped
1 c. frozen loose-pack
hashbrown potatoes
1 small onion, chopped
1 pt. shucked oysters or 2
(8 oz.) cans

In 3 quart pan combine milk and cheese soup. Stir in
broccoli, potatoes and onion. Cook, stirring occasionally over
medium heat. Simmer, covered 10 minutes. Remove from heat,
cool, cover and chill.
At serving time place fresh undrained oysters in sauce-
pan. Cook over medium heat until edges curl. Add to broccoli
mixture, heat through. Serve with rolls and salad for complete
meal. Serves 6.

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