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)
Chicken & Cheese Enchiladas
It's hard to believe just how easy it is t...
Tomato Florentine Soup
Creamy tomato soup goes uptown with the ad...
Caramelized Carrot Bisque
This soup takes ordinary ingredients, like...
Caramel Pecan Cups
Light and flaky puff pastry cups are fille...