Cooking Directions

• 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) 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)