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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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From Campbell's Kitchen. Ingredients:
1/4 cup butter |
1 1/2 cups cornbread, stuffing |
2 tablespoons chopped fresh parsley or 2 teaspoons dried parsley flakes |
3 large onions, cut in half and sliced (about 3 cups) |
1 (10 3/4 ounce) can cream of mushroom soup |
1/4 cup milk |
1 cup frozen peas |
1 cup shredded cheddar cheese |
Directions:
1. Preheat oven to 350 degrees F.
2. 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.
3. 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.
4. Spoon the soup mixture into a 2-quart shallow baking dish. Sprinkle with the cheese and the stuffing mixture.
5. 4.Bake for 30 minutes or until the mixture is hot and bubbling.
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