Creamy Vegetables in Pastry Shells

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



  • 1 package (10 ounces) Pepperidge Farm® Puff Pastry Shells, prepared according to package directions
  • 1 can Campbell’s® Condensed Cream of Mushroom Soup or Campbell’s® 98% Fat Free 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


  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.

Shells Recipe

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