Type what you have

Ingredients

• ✓ sweet yellow onion
• vegetable oil
• crookneck squash
• water
• cream of chicken soup
• sour cream
• cheddar cheese
• bread stuffing mix

Instructions

1. 1 Gather all ingredients. Preheat oven to 350 degrees F (175 degrees C). Grease a baking dish.
2. 2 Heat oil in a skillet over medium heat; cook and stir squash and onion until tender, 8 to 10 minutes. Add water and simmer to soften squash, 2 to 4 minutes.
3. 3 Stir cream of chicken soup, sour cream, and Cheddar cheese into squash mixture; mix well.
4. 4 Transfer squash mixture to the prepared baking dish; top with stuffing mix.
5. 5 Bake in the preheated oven until cheese is bubbling and stuffing is browned, about 30 minutes.

By MCOATES

Ingredients

• ✓ sweet yellow onion
• bacon
• olive oil
• brussels sprout
• salt
• black pepper
• cream-style corn
• thyme

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Cut bacon into 1/4-inch thick strips (lardons).
2. 2 Heat oil in a large skillet over medium heat. Add bacon lardons and cook until crispy, 5 to 7 minutes. Remove skillet from the heat and transfer bacon to a paper towel-lined plate. Reserve bacon drippings in the skillet.
3. 3 Place Brussels sprouts on a sheet pan and season with salt and pepper. Drizzle with some of the bacon drippings and toss to coat.
4. 4 Roast in the preheated oven for 15 minutes. Turn on the broiler and broil until Brussels sprouts are a little charred, 5 to 6 minutes.
5. 5 While the Brussels sprouts are cooking, heat the skillet with the remaining bacon drippings over medium heat. Add onions and saute slowly until caramelized, 15 to 20 minutes.
6. 6 Remove Brussels sprouts from the oven and add to the skillet with corn and thyme. Stir until combined and cook until heated through, about 5 minutes.

By Chef Nastay Nate

Ingredients

• ✓ sweet yellow onion
• olive oil
• butter
• patty pan squash
• garlic
• lemon pepper
• spinach
• parsley
• basil
• lemon
• parmesan cheese
• salt
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Heat olive oil and butter in a skillet over medium-high heat until foaming, 1 to 2 minutes. Add onion and sauté until tender and translucent, about 3 minutes.
3. 3 Add squash and garlic; season with lemon pepper. Sauté mixture until squash is easily pierced with a fork, 5 to 6 minutes.
4. 4 Mix spinach, parsley, and basil into squash mixture; sauté until spinach wilts, about 1 minute.
5. 5 Squeeze lemon juice over mixture and sprinkle in Parmesan cheese; stir well. Season mixture with salt and black pepper.

By Tastyeatsathome

Ingredients

• ✓ sweet yellow onion
• frank
• hot dog bun
• mustard
• onion
• cheddar cheese
• jalapeno pepper
• ground beef
• vegetable oil
• red bell pepper
• tomato sauce
• chili powder
• garlic granule
• paprika
• salt
• pepper

Instructions

1. 1 Brown ground beef in 1 tablespoon vegetable oil in a large saucepan for about 10 minutes over medium heat. Add onion and red bell pepper, stirring well. Add tomato sauce and seasonings, stirring well. Allow mixture to bubble for about 10 minutes; reduce heat to simmer and cook for at least 30 minutes.
2. 2 Meanwhile, preheat the oven to 400 degrees F (200 degrees C).
3. 3 Cook hot dogs on your grill or on a grill pan until just seared on the outside.
4. 4 Toast buns in the preheated oven for about 10 minutes, taking care not to brown.
5. 5 Swipe each bun with mustard, top with chili as desired, followed by grated cheese, onion, and if you're brave, jalapeños.

By Ball Park Buns

Ingredients

• ✓ sweet yellow onion
• vegetable oil
• balsamic vinegar
• green bean
• baby bella mushroom
• thyme
• salt
• swiss cheese
• gruyere cheese

Instructions

1. 1 Heat 2 tablespoons oil in large skillet over medium-low heat. Add onion and vinegar. Cook 15 to 20 minutes or until tender and golden brown. Remove from skillet.
2. 2 Heat remaining 2 tablespoons oil in same skillet over medium-high heat. Add green beans, mushrooms and thyme. Cook 4 to 5 minutes, stirring occasionally. Stir in onions and salt. Cook 1 to 2 minutes to until desired doneness. Top with cheese.

By Crisco

Ingredients

• ✓ sweet yellow onion
• walnut
• pecan
• olive oil
• garlic
• baby bella mushroom
• marjoram
• sage
• thyme
• swiss cheese
• wild rice
• cottage cheese
• egg
• parsley
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Butter a 9x5-inch loaf pan.
2. 2 Put walnuts and pecans in a resealable bag and seal; crush nuts using a rolling pin.
3. 3 Heat olive oil in a skillet over medium heat; cook and stir onion and garlic in hot oil until onion is translucent, about 3 minutes. Add mushrooms, marjoram, sage, and thyme; cook and stir until mushrooms are golden, about 5 minutes. Transfer mushroom mixture to a large bowl.
4. 4 Stir crushed walnut mixture, Swiss cheese, wild rice, cottage cheese, eggs, parsley, salt, and pepper into mushroom mixture until evenly mixed. Pour mixture into the prepared loaf pan.
5. 5 Bake in the preheated oven until loaf is golden brown, about 1 hour. Let loaf cool in pan for about 20 minutes before inverting pan and removing loaf.

By MooninAries Awakening

Ingredients

• ✓ sweet yellow onion
• ground beef
• milk cracker crumb
• egg
• milk
• garlic
• salt
• black pepper
• vegetable shortening

Instructions

1. 1 Mix ground beef, cracker crumbs, onion, egg, milk, garlic, kosher salt, and black pepper in a large bowl until evenly blended. Shape meat mixture into twelve 3-inch patties about 1 1/4-inch thick.
2. 2 Heat vegetable shortening in a large skillet over medium-high heat. Sear patties until golden brown, about 2 minutes per side. Reduce heat to low and continue cooking, uncovered, until patties are no longer pink in the center, about 20 minutes more. Remove patties from skillet and drain on paper towels until ready to serve.

By LYNNINMA

Ingredients

• ✓ sweet yellow onion
• barbecue sauce
• thyme
• basil
• oregano
• black pepper
• salt
• ketchup
• garlic
• worcestershire sauce
• egg
• buffalo meat
• red bell pepper
• kale
• sweet potato
• olive oil
• quinoa
• water

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Grease a 9x5-inch loaf pan.
2. 2 Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 10 to 15 minutes.
3. 3 Heat olive oil in a skillet over medium heat; cook and stir onion, sweet potato, kale, and red bell pepper until tender, 10 to 15 minutes.
4. 4 Combine buffalo meat, eggs, Worcestershire sauce, garlic, ketchup, salt, black pepper, oregano, basil, and thyme together in a bowl. Add vegetable mixture and quinoa to buffalo mixture and mix well. Transfer mixture to the prepared loaf pan; top with a thin layer of barbeque sauce.
5. 5 Bake in the preheated oven until no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

By catherinem

Ingredients

• ✓ sweet yellow onion
• lamb shoulder
• carrot
• potato
• garlic
• beef stock
• seasoned salt
• black pepper
• paprika
• thyme
• irish whiskey
• pea

Instructions

1. 1 Place lamb shoulder, carrots, potatoes, onion, garlic, beef stock, seasoned salt, pepper, paprika, thyme, and Irish whiskey in a slow cooker. Cook on Low for 6 to 7 hours. Add peas about 15 minutes before serving.

By Beej

Ingredients

• ✓ sweet yellow onion
• water
• rice
• butter
• garlic
• chili powder
• paprika
• cumin
• black pepper
• cayenne pepper
• clove
• nutmeg
• black bean
• tomato sauce
• cilantro
• flour tortilla

Instructions

1. 1 Bring water and rice to a boil in a saucepan over high heat. Reduce the heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes.
2. 2 Meanwhile, melt 1 tablespoon butter in a large skillet over medium heat. Cook and stir onion and garlic in melted butter until onion is translucent, 5 to 6 minutes. Add remaining 1 tablespoon butter and let melt. Stir in chili powder, paprika, cumin, black pepper, cayenne pepper, cloves, and nutmeg; cook, stirring often, for 2 more minutes.
3. 3 Stir in black beans and tomato sauce, then bring to a simmer. Reduce the heat to low and cook until flavors blend, about 10 minutes. Remove from the heat and stir in cilantro. Let sit until cilantro wilts, about 5 minutes.
4. 4 Fill warm tortillas with bean mixture and rice.

By Bobikel

Ingredients

• ✓ sweet yellow onion
• black olive
• avocado
• tomato
• black pepper
• salt
• cumin
• cilantro
• mexican cheese blend
• black bean
• cooking spray
• garlic
• yellow bell pepper
• olive oil
• black pepper
• salt
• olive oil
• spaghetti squash

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a baking pan with aluminum foil.
2. 2 Cut squash in half lengthwise. Remove and discard seeds. Drizzle 1/2 teaspoon olive oil over each half and spread with a pastry brush. Sprinkle lightly with salt and pepper. Place cut-side down on the prepared baking pan.
3. 3 Bake in the preheated oven until tender and a steak knife can easily be inserted into flesh, about 30 minutes.
4. 4 Meanwhile, heat 1 tablespoon olive oil in a skillet over medium heat. Sauté onion, bell pepper, and garlic in hot oil until tender, 5 to 7 minutes. Remove from heat.
5. 5 Remove cooked squash from the oven and reduce oven temperature to 350 degrees F (175 degrees C). Spray a 2-quart casserole dish with nonstick cooking spray.
6. 6 Remove strands from squash using a fork or spoon and place them into a large bowl; discard skins. Add sautéed vegetables, black beans, 1/2 cup Mexican cheese, cilantro, cumin, salt, and pepper; mix well. Spoon mixture into the prepared casserole dish. Sprinkle with remaining 1/4 cup Mexican cheese.
7. 7 Bake in the preheated oven until bubbly, 15 to 20 minutes. Remove from the oven and top with tomatoes, avocado, and olives.

By homechef