Creamy Vegetables in Pastry Shells

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."
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40 m servings 286 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 286 kcal
  • 14%
  • Fat:
  • 16.1 g
  • 25%
  • Carbs:
  • 30.5g
  • 10%
  • Protein:
  • 7.4 g
  • 15%
  • Cholesterol:
  • 3 mg
  • 1%
  • Sodium:
  • 628 mg
  • 25%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


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  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.


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This was very simple and pretty good, although I would add some herbs, some sauteed onions and mushrooms, and some red wine next time to make it a more sophisticated dish. thanks!