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Cook Time: 45 minutes
Ingredients:
- 1/4 cup butter
- 1 1/2 cups seasoned cornbread stuffing crumbs
- 3 large Vidalia onions, halved and sliced
- 1 can cream of mushroom or cream of celery soup (98% fat free)
- 1/4 cup milk
- 1 cup frozen peas
- 1 cup shredded Cheddar cheese
Preparation:
Melt 2 tablespoons of the butter and mix with stuffing; set aside.
Melt remaining butter in a heavy skillet over medium heat; add sliced onions and cook until onions are just tender. Stir in soup, milk and peas. Spoon into a 2-quart casserole. Sprinkle stuffing mixture and cheese over onion mixture. Bake at 350° for 25 to 30 minutes.
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