Creamy Vegetables in Pastry Shells
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Creamy Vegetables in Pastry Shells

  • Prep: 35 minutes
  • Bake: 5 minutes
  • Serves: 6
  • (10 ounces) Pepperidge Farm® Puff Pastry Shells, prepared according to package directions
    (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.