Creamy Vegetables in Pastry Shells
- Prep: 35 minutes
- Bake: 5 minutes
- Serves: 6
Made With
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(10 ounces) Pepperidge Farm® Puff Pastry Shells, prepared according to package directions View Product
Ingredients & Directions
- 1 package (10 ounces) Pepperidge Farm® Puff Pastry Shells, prepared according to package directions
- 1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup or (10 1/2 ounces) Campbell’s® Condensed 98% Fat Free Cream of Mushroom Soup
- 0.333 cup milkor water
- 1 bag (16 ounces) frozen California vegetable blend (broccoli, cauliflower, carrots)(broccoli, cauliflower, carrots), cooked and drained
Heat the soup and milk in a 1-quart saucepan over medium heat until the mixture is hot and bubbling, stirring occasionally. Divide the vegetables among the pastry shells. Spoon the soup mixture over the vegetables.