Just like his mama (and Campbell's Kitchen) used to make.

Chris's Creamed Onion Bake

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
1/4 cup milk
1 cup frozen peas
1 cup shredded Cheddar cheese (about 4 ounces)

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.

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.

Spoon the soup mixture into a 2-quart shallow baking dish. Sprinkle with the cheese and the stuffing mixture.

Bake at 350°F. for 30 minutes or until the mixture is hot and bubbling.

Come back tomorrow for the most important recipe of all: the turkey.