Sweet Onion Bake

1/4 cup butter
1 1/2 cups seasoned cornbread stuffing crumbs
3 large Sweet 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

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.