Creamed Onion Bake
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
0.25 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
0.25 cup milk
1 cup frozen frozen peas
1 cup shredded mild Cheddar cheese (about 4 ounces)
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
0.25 cup milk
1 cup frozen frozen peas
1 cup shredded mild Cheddar cheese (about 4 ounces)
Instructions
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.
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
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!
Directions
Print
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.
Ingredients
0.25 cup (1/2 stick) butter1.5 cups Pepperidge Farm® Cornbread Stuffing2 tablespoons chopped fresh fresh parsley or 2 teaspoons dried parsley flakes3 large onion, cut in half and sliced (about 3 cups)1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup0.25 cup milk1 cup frozen frozen peas1 cup shredded mild Cheddar cheese (about 4 ounces)
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