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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Looking for a deliciously different side dish? Try this cheesy creamed onion bake that features a secret ingredient - stuffing - that ensures that it's really good! Ingredients:
1/4 cup butter |
1 1/2 cups pepperidge farm® cornbread stuffing |
2 tablespoons chopped fresh parsley |
3 large onions , cut in half and sliced |
1 (10.75 ounce) can campbell's® condensed cream of mushroom soup (regular or 98% fat free) |
1/4 cup milk |
1 cup frozen peas |
1 cup shredded cheddar cheese |
Directions:
1. Heat half the butter in a 1-quart saucepan over medium heat until melted. Remove the saucepan from the heat. Add the stuffing and parsley and mix lightly.
2. Heat the remaining butter in a 10-inch skillet over medium heat. Add the onions and cook until tender, stirring occasionally. Stir the soup, milk and peas in the skillet.
3. Spoon the soup mixture into a 2-quart shallow baking dish. Sprinkle with the cheese and the stuffing mixture.
4. Bake at 350 degrees F for 30 minutes or until the mixture is hot and bubbling.
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