Creamy Vegetables in Pastry Shells Recipe

Creamy Vegetables in Pastry Shells Recipe

  • 1 (10 ounce) package Pepperidge Farm® Puff Pastry Shells, prepared according to package directions
  • 1 (10.75 ounce) can Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
  • 1/3 cup milk or water
  • 1 (16 ounce) bag frozen vegetable combination (broccoli, cauliflower, carrots), cooked and drained
  1. 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.
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