Categories: Casserole

Ingredients

• 2 T. buttery spread, divided
• 2 T. butter, divided
• 1 1/2 cups packaged cornbread stuffing
• 2 T. chopped fresh parsley
• 3 onions, halved and cut into slices
• 1 (10 3/4 oz.) can condensed reduced-fat, reduced-sodium cream of mushroom soup
• 1/4 cup 1 percent milk
• 1 cup frozen peas
• 1 cup shredded 50 percent reduced fat sharp cheddar cheese

Directions

1. Heat half the buttery spread and half the butter in a 1-quart pan on medium heat until melted. Remove pan from heat. Add stuffing and parsley and mix lightly. Heat remaining buttery spread and buttin a large nonstick skillet on medium. Add onions and cook 6 minutes or until softened. Stir in soup, milk and peas. Spoon soup mixture into a 2-quart baking diah. Sprinkle with stuffing mixture and cheese.

2. Bake 30 minutes or until hot and bubbling.

3. 160 calories per serving

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