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A great cheddar cheese soup with some broccoli thrown in for good measure to make it a bit healthier.
1 1/2 c milk
1 can condensed cheddar cheese soup
1 cup frozen broccoli
1/2 c frozen hashbrowns
1/2 c frozen corn
2 tbsp pimiento
Combine milk and soup and cook in a medium saucepan over medium heat until hot and bubbly. Remove from heat and stir in remaining ingredients. Allow to cool then freeze.
On cooking day, add frozen soup mixture to a large saucepan and cover, then heat over medium-low heat for 45 minutes, stirring occassionally until soup is hot and heated through.