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.
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)
Not everyone loves leftovers so the secret...
This hummus toast is perfect for days when...
Sometimes the easiest recipes taste the be...
Canned peaches are sautéed with butter, b...