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Ingredients40 m servings 286 cals
Original recipe yields 6 servings
- 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.
Per Serving: 286 calories; 16.1 g fat; 30.5 g carbohydrates; 7.4 g protein; 3 mg cholesterol; 628 mg sodium. Full nutrition
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