Creamy Vegetables in Pastry Shells

1 Reviews

Prep: 35 min
Cook: 5 min
Ready In: 40 min

“This stunning side dish is made with convenient products like puff pastry shells, frozen vegetables and canned soup. This side goes beautifully with seafood, beef or poultry.” - by Campbell's Kitchen

Ingredients

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

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Metric US

Original recipe yields 6 servings

Directions

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.

Nutrition

Amount Per Serving (6 total)

Calories
286 cal
14%

Fat
16.1 g
25%

Carbs
30.5 g
10%

Based on a 2,000 calorie diet

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Reviews (1)

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susiekew

Mar. 8, 2010

"This was very simple and pretty good, although I would add some herbs, some sauteed onions and mushrooms, and some red wine next time to make it a more sophisticated dish. thanks!..." See more"

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