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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
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