Creamy Vegetables in Pastry Shells

From the 1994 KLO dinner — Italy

Creamy Vegetables in Pastry Shells

• 10 oz pkg frozen puff pastry shells
• 10-3/4 oz can cream of mushroom soup
• 1/3 cup milk
• 16 oz bag frozen vegetable combination (broccoli, cauliflowers, carrots, etc), cooked & drained

Prepare pastry shells according to package directions. In medium saucepan mix soup and milk. Cook over low heat, stirring often, until heated through. Divide vegetables among pastry shells. Spoon sauce over vegetables and pastry shells. Serves 6.