soup, cream of cheddar
hash brown potatoes
whole kernel corn, frozen
In a medium saucepan stir together milk and soup.
Cook and stir over medium heat until 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 to 45 minutes or until heated through, stirring occasionally.