Creamed Onion Bake
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Creamed Onion Bake

  • Prep: 10 minutes
  • Serves: 6

Ingredients & Directions

  • 1/4 cup (1/2 stick) butter
  • 1.5 cups Pepperidge Farm® Cornbread Stuffing
  • 2 tablespoons chopped fresh fresh parsley or 2 teaspoons dried parsley flakes
  • 3 large onion, 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.