Creamed onion casserole is a quick and easy Thanksgiving side dish. While green bean casserole has been declared the favorite, this casserole is still worth reserving a spot for on the table. A mountain of onion slices are cooked low and slow until they are sweet and golden brown. The onions are combined with cream of mushroom soup, frozen peas and cheddar cheese before being baked in the oven. A cornbread crumb topping adds crunch and an extra layer of flavor. Even if you do not prepare if for the holidays, this casserole is excellent alongside meatloaf, roast chicken or steak.
Creamed Onion Bake
Courtesy of Campbell's Kitchen
1/4 cup (1/2 stick) butter
1 1/2 cups Pepperidge Farm® 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 can (10 3/4 ounces) Campbell’s® Condensed Cream of Mushroom Soup or Campbell’s® Condensed 98% Fat Free Cream of Mushroom Soup
1/4 cup milk
1 cup frozen frozen peas
1 cup shredded mild Cheddar cheese (about 4 ounces)
Step 1: 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.
Step 2: 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.
Step 3: Spoon the soup mixture into a 2-quart shallow baking dish. Sprinkle with the cheese and the stuffing mixture.
Step 4: Bake at 350°F. for 30 minutes or until the mixture is hot and bubbling.