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Creamed Onion Bake

Prep: 10 minutes
Bake: 30 minutes

Serves: 6

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!


1/4 cup (1/2 stick) butter
1 1/2 cups Pepperidge Farm® Cornbread Stuffing
2 tbsp. chopped fresh fresh parsley or 2 teaspoons dried parsley flakes
3 large onions, cut in half and sliced (about 3 cups)
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup or (10 1/2 ounces) Campbell’s® Condensed 98% Fat Free Cream of Mushroom Soup
1/4 cup milk
1 cup frozen frozen peas
1 cup shredded mild Cheddar cheese (about 4 ounces)


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.

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.

Spoon the soup mixture into a 2-quart shallow baking dish. Sprinkle with the cheese and the stuffing mixture.

Bake at 350°F. for 30 minutes or until the mixture is hot and bubbling.

Creamed Onion Bake