3 c. milk
1 (10 oz.) pkg. frozen chopped broccoli
1 sm. onion, chopped
1/2 tsp. seafood seasoning
2 cans Cheddar cheese soup
1 c. frozen hashbrown potatoes
2 (8 oz.) cans whole oysters (optional)

In 4 quart saucepan, combine milk and soup; blend well. Stir in broccoli, potatoes, seafood seasoning and onion. Cook, stirring frequently, over medium heat until bubbly, breaking up broccoli and potatoes with fork until thawed. Simmer, covered 20 minutes. Remove from heat, cool, cover and refrigerate overnight. Reheat soup in 4 quart saucepan. Add the undrained oysters to soup when reheating.