Creamy Vegetables in Pastry Shells
Creamy Vegetables In Pastry Shells is an easy dinner. Made with 1 (10 oz.) pkg. pepperidge farm frozen puff pastry shells, 1 (10 3/4 oz.) can campbell's condensed cream of mushroom soup, 1/3 c. milk or water and 1 (16 oz.) bag frozen vegetable combination (broccoli, carrots, cauliflower), cooked and drained, this recipe delivers authentic, satisfying flavors. A classic recipe that has been enjoyed for generations.
π Recipe adapted from RecipeNLG-Full
Prepare pastry shells according to package directions. Meanwhile, in 1-quart saucepan combine soup and milk.
Over low heat, heat through, stirring often.
Evenly divide hot cooked vegetables among pastry shells.
Spoon sauce over vegetables and pastry shells.
Serves 6.
π· Perfect Pairings
Complete your meal with these
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