If you’re short on time, here’s something I came up with using just four main ingredients. Puff pastry…purchased while it was on sale during the holidays. Nacho cheese soup, purchased on sale. A bag of mixed vegetables, also purchased on sale. Last ingredient, shredded cheese. Put them together, combine it with a salad and dessert and I think you have the perfect Meatless Monday meal (with even enough leftover mixture for a side dish the next day).
1 slice of puff pastry (The boxes usually have two so you can freeze the other one)
1 10 ounce can of Nacho cheese soup-divided
1 16 ounce bag of mixed vegetables ( I used one containing carrots, cauliflower and broccoli and that could be steamed in the microwave)
½ cup shredded sharp cheddar cheese
About 1/2 cup milk for making a dipping sauce
Heat the oven to 375 degrees.
Cook the vegetables. Chop them into smaller bite size pieces and add to a large mixing bowl.
Add half the can of the cheese soup and the cheese and mix together.
Roll out the puff pastry and place on a baking sheet that you’ve sprayed with non-stick cooking spray. Place about three cups of the veggie mixture down the center.
Cut the edges of the puff pastry and then close up the pastry package by braiding the pieces so they slightly overlap.
Place in the oven and cook for about 25 minutes or until pastry has puffed and slightly golden brown.
Let cool slightly and slice.
If you want to serve it with some sauce, add the remaining half can of cheese soup and 1/2 cup of milk to a saucepan and heat for a few minutes.