1 1/2 c. milk
1 can condensed cheddar cheese soup — (11 oz)
1 c. frozen loose-pack chopped broccoli
1/2 cup frozen loose-pack hash brown potatoes
1/2 cup frozen whole kernel corn
2 T. chopped pimiento
In a medium saucepan stir together milk and soup. Cook and stir over medium heat till bubbly. Remove from the heat. Stir in broccoli, hash browns, corn, and pimiento; cool. Pour mixture into a 1-quart freezer container. Seal, label, and freeze.
To serve, transfer frozen mixture to a large saucepan. Cover and cook over medium low heat for 40-45 minutes or till heated through. stirring occasionally. Makes 6 servings.
This tasted great when I made it, but I don’t know how well it freezes since this is my first time making it. But it did come from a freezer book, so I expect good results. (from Fix & Freeze by Better Homes and Garden – I found it at the library)