Pepperidge Farm® Ham and Cheddar Cheese Shells

Ingredients

• 10.8 ounce campbell's® condensed cheddar cheese soup canned
• 0.8 cup ham cubed cooked
• 0.5 teaspoon mustard dry
• 0.3 cup milk 
• 6 servings paprika 
• 10 ounce puff pastry shells pepperidge farm®
• 6 slices tomatoes 
• 2 teaspoons worcestershire sauce 

Equipment

• sauce pan
• oven

Directions

1. Bake, cool and remove the pastry 'tops' according to the package directions. Divide the ham among the pastry shells and top with the tomato slices.
2. Heat the soup, milk, Worcestershire and mustard in a 1-quart saucepan over medium heat until the mixture is hot and bubbling, stirring often.
3. Pour the soup mixture over the pastry shells.
4. Sprinkle with the paprika.