Recipe
Ingredients
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1 package (10 ounces) Pepperidge Farm® Puff Pastry Shells, prepared according to package directions
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1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup or (10 1/2 ounces) Campbell’s® Condensed 98% Fat Free Cream of Mushroom Soup
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1/3 cup milk or water
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1 bag (16 ounces) frozen California vegetable blend (broccoli, cauliflower, carrots)(broccoli, cauliflower, carrots), cooked and drained
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.
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