Creamy Vegetables in Pastry Shells

By jonil

Ingredients

• 1 pkg (10oz) Pepperidge Farm Frozen Puff Pastry Shells
• 1 can (10 1/2oz) condensed cream of mushroom soup
• 1/3 cup milk or water
• 1 bag (16oz) frozen vegetable combination (broccoli, cauliflower, carrots), cooked and drained

Preparation

Step 1

Bake the pastry shells according to pkg directions.

Heat the soup and milk in a 2qt saucepan over med heat. Cook and stir until hot and bubbling. Divide the vegetables among the pastry shells. Spoon the sauce over veggies and pastry shells.