2 cans mushroom soup
2 c. sour cream
1/3 c. milk
3 c. Pepperidge Farm bread stuffing
1 1/2 c. chopped walnuts
1 1/2 c. grated sharp cheese
3 tbsp. finely chopped onions
3/4 c. water
3 tbsp. chopped parsley
2 eggs

Prepare sauce of mushroom soup, water and sour cream. Set aside. Combine remaining ingredients and shape into 12-15 patties. Place in buttered casserole (9 x 13 inches or larger) and cover with mushroom sauce. Top generously with more grated onion. May add sliced fresh mushrooms, chopped eggs or green peas to sauce. Bake at 350 degrees for 30 minutes.