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Creamy Vegetables in Pastry Shells

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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.

  • Prep: 35 minutes
  • Cook: 5 minutes
  • Serves: 6
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4 9

Recipe

Ingredients

  • 1 pkg. (10 ounces) Pepperidge Farm® Puff Pastry Shells, prepared according to package directions

  • 1 can (10 3/4 ounces) Campbell’s® Condensed Cream of Mushroom Soup

  • 1/3 cup milk or water

  • 1 bag (16 ounces) frozen California vegetable blend (broccoli, cauliflower, carrots) (broccoli, cauliflower, carrots), cooked and drained

Directions

  1. 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.

Watch a how-to demonstration of this recipe technique.

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Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.

Tip

Place Puff Pastry shells on ungreased baking sheets with “top” facing up. Place pastry shells about 2 inches apart on baking sheet.

To ensure that Puff Pastry shells will rise evenly, score the sides horizontally with a small knife.

Unfilled baked Puff Pastry shells may be stored in an airtight container at room temperature for up to 2 days.

Always bake Puff Pastry shells in a preheated 425°F oven. Do not bake shells in a microwave or a toaster oven.

Inspiration

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On Social Media, Use #Puffpastry

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Submitted by:
Terry T.
Date: 5/18/2007

5 star rating

"It's great for unexpected guests. I add chicken or ham bits and enjoy."

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