CREAMED ONION BAKE

Onions, peas, cornbread stuffing and cheese are robed in a creamy mushroom sauce for a bubbling hot casserole. This hearty side dish is a welcome addition to any roast chicken or beef meal; it’s also great alongside a meat loaf.

4 tbsp. butter OR margarine
1 1/2 cups Pepperidge Farm® Corn Bread Stuffing
2 tbsp. chopped fresh parsley OR 2 tsp. dried parsley flakes
3 large onions, cut in half and sliced
1 can (10 3/4 oz.) Campbell's® Cream of Mushroom Soup OR 98% Fat Free Cream of Mushroom Soup
1/4 cup milk
1 cup frozen peas
1 cup shredded Cheddar cheese

Preheat oven to 350 degrees F.

Melt 2 tbsp. butter and mix with stuffing and parsley.

Heat remaining butter in skillet. Add onions and cook until tender.

Stir in soup, milk and peas. Spoon into 2-qt. shallow baking dish. Sprinkle cheese and stuffing mixture over soup mixture.

Bake at 350 degrees F for 30 minutes or until hot.

Servings: 6
Source: Pepperidge Farm