Creamy Vegetables In Pastry Shells - cooking recipe

Ingredients

1 (10 oz.) pkg. Pepperidge Farm frozen puff pastry shells
1 (10 3/4 oz.) can Campbell's condensed cream of mushroom soup
1/3 c. milk or water
1 (16 oz.) bag frozen vegetable combination (broccoli, carrots, cauliflower), cooked and drained

Preparation

Prepare pastry shells according to package directions. Meanwhile, in 1-quart saucepan combine soup and milk.
Over low heat, heat through, stirring often.
Evenly divide hot cooked vegetables among pastry shells.
Spoon sauce over vegetables and pastry shells.
Serves 6.