- 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
- 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 degrees F for 30 minutes or until the mixture is hot and bubbling.