Creamed Onion Bake


4 tbs. butter
1 1/2 cups Pepperidge Farm corn Bread Stuffing
2 tbs. chopped fresh parsley or
2 tsp. dried parsley flakes
3 large onions, cut in half and sliced (about 3 cups)
1 can (10 3/4 ounces) Cream of Mushroom Soup
1/4 cup milk
1 cup frozen peas
1 cup shredded Cheddar cheese (4 ounces)

Melt 2 tablespoons margarine and mix with stuffing and parsley.
Set aside.
In medium skillet over medium heat, heat remaining margarine.
Add onions and cook until tender.
Stir in soup, milk and peas.
Spoon into 2-quart shallow baking dish.
Sprinkle cheese and stuffing mixture over soup mixture.
Bake at 350° for 30 minutes or until hot. Serves 4.