1 can cream of mushroom soup
1/3 cup milk or water
1 bag (16 oz.) frozen vegetable combination (broccoli, carrots, cauliflower), cooked and
drained
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| CREAMY VEGETABLES IN PASTRY SHELLS | ||||
| Yields 6 | ||||
| 1 pkg. (10 oz.) Pepperidge Farm Frozen Puff Pastry Shells 1 can cream of mushroom soup 1/3 cup milk or water 1 bag (16 oz.) frozen vegetable combination (broccoli, carrots, cauliflower), cooked and drained |
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| Prepare pastry shells according to package directions. Meanwhile in 1-qt. 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. | ||||