Divide the ham among the pastry shells and top with the tomato slices.Heat the soup, milk, Worcestershire and mustard in a 1-quart saucepan over medium heat until the mixture is hot and bubbling, stirring occasionally. Pour the soup mixture over the pastry shells. Sprinkle with the paprika.
1 package (10 ounces) Pepperidge Farm® Puff Pastry Shells, prepared according to package directions0.75 cup cubed cooked ham1 large tomato, sliced into 6 slices1 can (10 1/2ounces) Campbell’s® Condensed Cheddar Cheese Soup0.333 cup milk2 teaspoons Worcestershire sauce0.5 teaspoon dry mustard0.5 teaspoon paprika
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