Creamed Onion Bake

Ingredients

• 0.3 cup butter 
• 10.8 ounce campbell's® condensed cream of mushroom soup fat free 98% canned (Regular or )
• 2 tablespoons parsley fresh chopped
• 0.3 cup milk 
• 3 large onions sliced cut in half and
• 1 cup peas frozen
• 1 cup cheddar cheese shredded
• 1.5 cups cornbread stuffing pepperidge farm®

Equipment

• frying pan
• sauce pan
• oven
• baking pan

Directions

1. Heat half the butter in a 1-quart saucepan over medium heat until melted.
2. Remove the saucepan from the heat.
3. Add the stuffing and parsley and mix lightly.
4. Heat the remaining butter in a 10-inch skillet over medium heat.
5. Add the onions and cook until tender, stirring occasionally. Stir the soup, milk and peas in the skillet.
6. Spoon the soup mixture into a 2-quart shallow baking dish.
7. Sprinkle with the cheese and the stuffing mixture.
8. Bake at 350 degrees F for 30 minutes or until the mixture is hot and bubbling.