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Creamed Onion Bake

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“From Campbell's Kitchen...this sounds so good and the photo posted is amazing!”
READY IN:
40mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

  • 14 cup butter
  • 1 12 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
  • 14 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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