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Creamy Oyster Broccoli Stew
3 cups milk
2 (11 ounce) cans condensed cheddar cheese soup
1 (10 ounce) package frozen chopped broccoli
1 cup frozen loose pack hash brown potatoes
1 small onion, chopped
1 pint shucked oysters or 2 (8 ounce) cans whole oysters
In a 3-quart saucepan, combine milk and soup. Stir in broccoli, potatoes and onion. Cook, stirring occasionally, over medium heat until bubbly. Simmer covered for 10 minutes.
Cool, cover and chill.
Reheat soup; add oysters after cooking in own juice until edges curl.
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