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Creamy Vegetables in Pastry Shells Recipe

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This recipe for Creamy Vegetables in Pastry Shells is from The Radish Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 package (10 oz) Pepperidge Farm Frozen Puff Pastry Shells
1 can (10-3/4 oz) Campbells Condensed Cream of Mushroom Soup
1/3 cup milk 1 bag (16 oz) frozen vegetable combination (I use broccoli, carrots, califlower), cooked and drained.
Directions:
Directions:
Prepare pastry shells according of package directions
Meanwhile, in 1 quart saucepan, combine soup and milk. Over low heat heat stirring often. Evenly divide hot cooked vegetables among pastry shells. Spoon sauce over vegetables and pastry shells
Number Of Servings:
Number Of Servings:
six servings
Preparation Time:
Preparation Time:
25 minutes
Personal Notes:
Personal Notes:
This is always a favorite for Thanksgiving dinner! So easy but looks so nice and tastes great!

 

 

 

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