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Creamy Vegetables in Pastry Shells Recipe

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This recipe for Creamy Vegetables in Pastry Shells, by , is from The Radish Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Marian Phillips
Added: Monday, September 24, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 package (10 oz) Pepperidge Farm Frozen Puff Pastry Shells
1 can (10-3/4 oz) Campbells Condensed Cream of Mushroom Soup
1/3 cup milk 1 bag (16 oz) frozen vegetable combination (I use broccoli, carrots, califlower), cooked and drained.

Directions:
Directions:
Prepare pastry shells according of package directions
Meanwhile, in 1 quart saucepan, combine soup and milk. Over low heat heat stirring often. Evenly divide hot cooked vegetables among pastry shells. Spoon sauce over vegetables and pastry shells

Number Of Servings:
Number Of Servings:
six servings
Preparation Time:
Preparation Time:
25 minutes
Personal Notes:
Personal Notes:
This is always a favorite for Thanksgiving dinner! So easy but looks so nice and tastes great!

 

 

 

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