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 sm. chopped onion
1 pt. shucked oysters or 2 (8 oz.) 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. Serves 4.