Creamed Onion Bake

4 Tbsp. butter
1 1/2 cups Pepperidge Farm Corn Bread Stuffing
2 Tbsp. chopped fresh parsley
3 large onions, cut in half and sliced
1 can (10 3/4 oz.) cream of mushroom soup
1/4 cup milk
1 cup frozen green peas
1 cup shredded Cheddar cheese

Preheat the oven to 350*F.

Melt 2 Tbsp. butter and mix with the stuffing and parsley.

Heat the remaining butter in skillet. 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 the soup mixture.

Bake for 30 minutes or until hot.

Serves 6