Type what you have

Ingredients

• ✓ sweet onion
• tomato
• olive oil
• oregano
• basil
• parsley
• bread
• parmesan cheese

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Combine tomatoes, onion, olive oil, oregano, basil and parsley in a medium bowl. Place bread on a baking sheet, and top with tomato mixture. Sprinkle with Parmesan.
3. 3 Bake in preheated oven for 8 to 10 minutes, or until bottom of bread is browned. Allow to cool 5 minutes before serving.

By Alison

Ingredients

• ✓ sweet onion
• turkey sausage
• linguine
• olive oil
• garlic
• tomato
• chicken broth
• broccoli

Instructions

1. 1 Prepare sausage according to package directions. Cool slightly, then cut into 1/4-inch slices.
2. 2 Prepare pasta according to package directions. Set aside.
3. 3 Warm olive oil in a large saucepan over medium-high heat. Sauté onion and garlic in olive oil until tender. Stir in tomatoes and chicken broth; bring to a simmer.
4. 4 Add broccoli and cooked pasta to tomato mixture. Cook until broccoli is tender, about 5 minutes. Add sausage; toss to combine.

By From the Kitchen at Johnsonville Sausage

Ingredients

• ✓ sweet onion
• eggplant
• red bell pepper
• green bell pepper
• zucchini
• tomato
• balsamic vinegar
• olive oil
• basil
• salt
• pepper

Instructions

1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
2. 2 Place eggplant, onion, red bell pepper, green bell pepper, and zucchini on the grill and cook until slightly softened and grill marks have formed on each side, 15 to 30 minutes. Remove vegetables from grill and cut into cubes. Transfer to a large bowl.
3. 3 Add tomatoes, vinegar, olive oil, basil, salt, and pepper. Toss thoroughly. Refrigerate 8 hours to overnight. Toss again before serving.

By impellizzeri kitchen

Ingredients

• ✓ sweet onion
• fettuccine pasta
• garlic
• oregano
• olive oil
• tomato
• basil
• salt
• pepper
• spinach
• shrimp
• mozzarella cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook until tender, about 8 minutes. Drain.
2. 2 Meanwhile, combine garlic, onion, and oregano in the bowl of a food processor; pulse until finely chopped. Heat olive oil in a large skillet over medium heat. Add onion mixture; cook and stir until fragrant and almost golden. Mix in tomatoes, basil, salt, and pepper. Simmer for about 5 minutes while pasta is cooking, stirring occasionally.
3. 3 Mix in spinach until wilted. Just before pasta is done, stir in shrimp and cook until heated through.
4. 4 Toss together shrimp mixture and pasta in a large serving bowl. Mix in mozzarella cheese.

By Lisa Nichols

Ingredients

• ✓ sweet onion
• beet
• garlic
• olive oil
• thyme
• salt
• black pepper
• vegetable broth
• lemon juice
• heavy cream
• parmesan cheese
• fettuccine pasta
• parmesan cheese
• thyme

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Combine beets, onion, and garlic cloves in a large bowl. Add olive oil, 1 teaspoon thyme, salt, and pepper; toss to coat. Transfer to a baking sheet.
3. 3 Roast in the preheated oven until cooked through and tender, about 1 hour.
4. 4 Remove from the oven and let cool until beets can be handled, 10 to 15 minutes. Remove and discard beet skins.
5. 5 Transfer mixture to a food processor. Add vegetable broth and lemon juice; pulse until smooth. Transfer to a saucepan.
6. 6 Stir heavy cream into beet mixture in the saucepan. Cook over medium-low heat until it begins to simmer, about 5 minutes. Stir in 1/2 cup Parmesan cheese until melted. Set beet sauce aside.
7. 7 Fill a large pot with lightly salted water and bring to a rolling boil. Cook pasta at a boil until tender yet firm to the bite, about 8 minutes. Drain and return to the pot.
8. 8 Pour beet sauce over pasta and toss until well combined. Top with 1 tablespoon Parmesan cheese and a pinch of additional thyme.

By My Hot Southern Mess

Ingredients

• ✓ sweet onion
• tomato
• red bell pepper
• yellow bell pepper
• orange bell pepper
• green bell pepper
• olive oil
• balsamic vinegar
• italian seasoning
• salt
• black pepper
• baguette
• chicken sausage
• oregano

Instructions

1. 1 Arrange oven racks in middle and upper third positions; preheat the oven to 425 degrees F (220 degrees C). Line two 10x15-inch baking sheets with aluminum foil.
2. 2 Toss tomatoes, bell peppers, onion, 1 tablespoon oil, balsamic vinegar, Italian seasoning, ⅛ teaspoon salt, and ⅛ teaspoon black pepper together in a large bowl; transfer to one of the prepared baking sheets.
3. 3 Roast in the preheated oven for 30 minutes.
4. 4 Meanwhile, drizzle bread slices with remaining 1 tablespoon olive oil; season with remaining ⅛ teaspoon each salt and black pepper. Arrange on the other prepared baking sheet.
5. 5 Remove vegetables from the oven; push to one side of the baking sheet. Add sausage to exposed portion of the baking sheet.
6. 6 Roast until vegetables are tender and sausage is heated through, 10 to 15 minutes, adding bread during the last 5 minutes. Sprinkle vegetables and sausage with oregano; serve with bread.

By Jamie

Ingredients

• ✓ sweet onion
• olive oil
• top round
• celery
• carrot
• crimini mushroom
• garlic
• red wine
• tomato
• red potato
• basil
• thyme
• marjoram
• sage
• beef stock
• tomato sauce

Instructions

1. 1 Heat olive oil in a large skillet over medium-high heat. Cook beef in batches in hot oil until browned completely, about 5 minutes per batch. Remove browned beef cubes to a plate lined with paper towels, keeping skillet over heat and retaining the beef drippings.
2. 2 Cook and stir onion, celery, and carrots in the retained beef drippings until just softened, 2 to 3 minutes. Stir mushrooms and garlic into the onion mixture.
3. 3 Pour red wine into the pan; bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Continue cooking the mixture until the wine evaporates, 7 to 10 minutes. Stir tomatoes into the mixture.
4. 4 Return beef to skillet with potatoes, basil, thyme, marjoram, and sage. Pour beef stock and tomato sauce over the mixture. Bring the liquid to a simmer.
5. 5 Reduce heat to low and simmer until the beef is very tender and the sauce is thick, 4 to 6 hours.

By Karen Barris Calabro

Ingredients

• ✓ sweet onion
• olive oil
• butter
• garlic
• arborio rice
• white wine
• lemon juice
• chicken broth
• heavy cream
• broccoli floret
• chive
• parmesan cheese
• asiago cheese
• salt
• pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Heat olive oil and butter in a large, heavy-bottomed saucepan over medium-high heat. Add onion and garlic; cook and stir until onion begins to turn golden brown at the edges, about 2 minutes.
3. 3 Pour in rice, and stir until rice is coated in oil and has started to toast, 3 to 4 minutes.
4. 4 Reduce heat to medium and stir in white wine and lemon juice. Cook and stir until wine has mostly evaporated, then stir in 1/3 of the chicken broth; continue stirring until incorporated.
5. 5 Repeat this process twice more, stirring constantly. Stirring in broth should take 15 to 20 minutes in all. Stir in cream and cook 5 minutes before stirring in broccoli, chives, Parmesan cheese, and Asiago cheese. Cook and stir until risotto is hot; season to taste with salt and pepper before serving.

By Brittany

Ingredients

• ✓ sweet onion
• lamb stew meat
• salt
• black pepper
• butter
• shallot
• garlic
• butternut squash
• mushroom
• sweet potato
• carrot
• celery
• beef bone broth
• marsala wine
• rosemary
• thyme

Instructions

1. 1 Season lamb with 1/2 teaspoon salt and pepper.
2. 2 Melt butter in a large skillet over medium heat. Add onion, shallot, and a pinch of salt; saute until translucent, 3 to 5 minutes. Add lamb and brown for 5 minutes. Stir in garlic and cook until fragrant, about 1 minute. Transfer to a slow cooker.
3. 3 Add butternut squash, mushrooms, sweet potato, carrots, and celery; mix ingredients. Add bone broth and Marsala wine; it won't look like enough liquid but don't worry. Place rosemary and thyme on top.
4. 4 Cover and cook on High for 3 hours. Lift off fresh herbs and stir the stew. Replace herbs, cover, and cook on Low until vegetables and lamb are tender, about 1 hour more.
5. 5 Remove herbs before serving.

By Dan Toomey

Ingredients

• ✓ sweet onion
• lasagna noodle
• olive oil
• mushroom
• baby bella mushroom
• parsley
• prosciutto
• garlic
• italian seasoning
• white wine
• tomato
• mozzarella cheese
• parmesan cheese
• heavy cream
• milk

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
2. 2 Bring a large pot of lightly salted water to a boil. Cook 9 lasagna noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain.
3. 3 While the noodles are cooking, heat oil in a Dutch oven over medium heat. Add both mushrooms and onion; cook and stir until tender, 5 to 7 minutes. Add parsley, prosciutto, garlic, and Italian seasoning; cook for 2 minutes longer. Add wine; cook and stir until liquid has evaporated, 3 to 5 minutes. Add tomatoes and cook until heated through, about 5 minutes.
4. 4 Spread sauce in the bottom of the prepared pan. Layer with 3 noodles, 1 1/3 cups sauce, and a scant amount of mozzarella and Parmesan cheeses. Repeat with the next 2 layers.
5. 5 Combine cream, milk, and remaining mozzarella and Parmesan in a small bowl. Spoon over lasagna.
6. 6 Cover and bake in the preheated oven for 30 minutes. Uncover and bake until cheese is melted, about 10 minutes longer. Let stand 10 minutes before cutting.

By Libbie Remmel

Ingredients

• ✓ sweet onion
• spaghetti squash
• water
• olive oil
• red bell pepper
• carrot
• italian seasoning
• salt
• black pepper
• zucchini
• yellow cherry tomato
• garlic
• lemon juice
• lemon
• basil
• parsley

Instructions

1. 1 Place spaghetti squash, cut-sides down, on a steaming rack inside a multi-functional pressure cooker (such as Instant Pot). Add water. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 7 minutes. Allow 10 to 15 minutes for pressure to build.
2. 2 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Transfer squash to a plate and scrape flesh into spaghetti strands with a fork. Empty, rinse, and dry pressure cooker pot.
3. 3 Select Saute function. Add 2 tablespoons oil to the hot pot. Add onion, bell pepper, carrot, Italian seasoning, salt, and black pepper. Cook, stirring frequently, until onion is just tender, about 4 minutes. Add zucchini, tomatoes, garlic, lemon juice, and lemon zest; saute until zucchini is tender-crisp, about 5 minutes.
4. 4 Add cooked spaghetti squash strands, basil, and parsley to the pot. Stir in remaining 1 tablespoon olive oil and saute until combined, about 2 minutes more.

By Bibi

Ingredients

• ✓ sweet onion
• lemon juice
• basil
• black pepper
• italian seasoning
• sugar
• tomato
• tomato
• garlic
• olive oil
• black pepper
• garlic
• egg
• worcestershire sauce
• parmesan cheese
• ketchup
• bread crumb
• ground beef
• water
• pork sausage

Instructions

1. 1 Form pork sausage into small 1/2-inch meatballs using a small scoop. Fill a skillet with enough water to make a 1-inch depth; bring to a boil, reduce heat to medium-low, and simmer. Cook meatballs in the simmering water until cooked through, about 15 minutes. Remove meatballs with a slotted spoon and cool on a paper towel-lined plate. Drain water.
2. 2 Preheat oven to 350 degrees F (175 degrees C).
3. 3 Mix ground beef, bread crumbs, ketchup, Parmesan cheese, Worcestershire sauce, egg, granulated garlic, and 1 teaspoon black pepper in a large bowl. Scoop ground beef mixture into about 1-inch portions using an ice cream scooper; form each portion around 1 small pork meatball to cover completely. Arrange double meatballs on a baking sheet.
4. 4 Bake in the preheated oven until meatballs are browned and partially cooked, about 25 minutes.
5. 5 Heat olive oil in a pot over medium heat; cook and stir onion and garlic in the hot oil until onion is softened, about 10 minutes. Add crushed tomatoes, diced tomatoes, sugar, Italian seasoning, 1 teaspoon black pepper, basil, and lemon juice; bring to a boil. Reduce heat and simmer sauce for 20 minutes. Add meatballs to sauce and simmer, stirring gently, until meatballs are fully cooked, about 20 more minutes.

By Lynns Kitchen

Ingredients

• ✓ sweet onion
• blue cheese

Instructions

1. 1 Preheat grill for medium heat and lightly oil the grate.
2. 2 Cut off enough from the bottom of the onion for it to sit flat. Scoop out 1/3 of the flesh starting from the top of the onion. Fill the core with blue cheese.
3. 3 Wrap the onion in aluminum foil and grill, blue cheese-side-up, until tender, about 40 minutes.

By SHARON1026

Ingredients

• ✓ sweet onion
• balsamic vinegar
• honey
• tarragon

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Peel onions and make two cross cuts on the top of the onion. Place in a clay cooker or casserole dish.
3. 3 Mix together the Balsamic vinegar, honey and tarragon. Pour over onions and marinate for 1 hour.
4. 4 Bake for 30 to 40 minutes or until onions are tender.

By Maryellen Kline-Lapati

Ingredients

• ✓ sweet onion
• chicken breast
• barbecue sauce

Instructions

1. 1 Put chicken breasts in a slow cooker and top with onion and barbeque sauce.
2. 2 Cook on High for 4 hours. Shred chicken with 2 forks and continue cooking Low for 4 hours more.

By PAMELA39

Ingredients

• ✓ sweet onion
• garlic
• soy sauce
• vinegar
• chicken

Instructions

1. 1 Place chicken in a slow cooker. In a small bowl mix the onion, garlic, soy sauce, and vinegar, and pour over the chicken. Cook on Low for 6 to 8 hours.

By ADRIENNELAPP

Ingredients

• ✓ sweet onion
• margarine
• sour cream
• parmesan cheese
• cracker

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
2. 2 Melt the margarine in a large skillet over medium heat. Add onions; cook and stir until tender. Turn off the heat, and stir in the sour cream and Parmesan cheese. Transfer to the prepared baking dish, and crumble the crackers over the top.
3. 3 Bake uncovered for 30 minutes in the preheated oven, until the top is browned and the sauce is bubbly.

By ANNA GAY

Ingredients

• ✓ sweet onion
• bacon
• red snapper fillet
• soy sauce

Instructions

1. 1 Preheat an outdoor grill to medium-high heat.
2. 2 Open fish basket, or similar wire cooking basket and line one side with strips of bacon, leaving a 1/2 inch space between slices. Cover the layer of bacon with a layer of onion rings. Place the fish fillets on top of the onion. Cover fish with more onion, then strips of bacon over the onion. Close the basket, and lightly sprinkle with soy sauce.
3. 3 Place the basket on the hot grill, and cook for 5 to 7 minutes per side, or until the bacon is just cooked through. Remove from grill, and open the basket. Place a similarly sized plate upside down onto the food, and flip the basket and plate over so that the food is on top of the plate. Lift off the basket, and serve.

By Curt Pond

Ingredients

• ✓ sweet onion
• butter
• garlic salt
• black pepper

Instructions

1. 1 Preheat an outdoor grill for high heat.
2. 2 Peel onion; slice into 6 to 8 wedges, leaving onion's base intact. Slightly pull apart wedges; place butter, garlic salt, and black pepper inside onion. Wrap onion tightly in aluminum foil.
3. 3 Cook on the preheated grill until onion is translucent and lightly browned, about 45 minutes.

By J D Wesley

Ingredients

• ✓ sweet onion
• cabbage
• butter
• bacon
• barbecue sauce
• bacon

Instructions

1. 1 Cut the knot from the bottom of the cabbage and remove the core.
2. 2 Heat 1 tablespoon butter in a skillet over medium heat; cook and stir onion until softened, about 10 minutes.
3. 3 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels, reserving bacon drippings. Chop bacon into small pieces. Mix onion, bacon, and barbeque sauce together in a bowl.
4. 4 Fill the hole in the cabbage with onion-bacon mixture and place pieces of butter into the core to fill completely. Drape 2 bacon strips over filling and hold in place with toothpicks.
5. 5 Preheat an outdoor grill for medium heat and lightly oil the grate. Make a ring out of aluminum foil and place on grill.
6. 6 Place cabbage on the foil ring and cook, basting with bacon drippings, until a fork can easily puncture the cabbage, 15 to 30 minutes.

By Rick Nelsen

Ingredients

• ✓ sweet onion
• olive oil
• garlic
• tomato
• okra
• salt
• black pepper
• olive oil

Instructions

1. 1 Heat 1 tablespoon olive oil in a 2-quart saucepan over medium-low heat. Saute onion and garlic in the hot oil until starting to caramelize, 15 to 20 minutes. Add tomato and okra; season with salt and pepper. Cook, stirring frequently, until okra has softened completely and tomatoes have yielded their juices, about 30 minutes.
2. 2 Serve in shallow bowls with juices. Finish with a drizzle of extra-virgin olive oil and a little more freshly ground black pepper.

By TheEchsChef

Ingredients

• ✓ sweet onion
• olive oil
• chicken breast
• carrot
• champagne
• heavy cream
• chicken base

Instructions

1. 1 Heat olive oil in a heavy skillet over medium-high heat and cook onions until soft and translucent, about 5 minutes. Add chicken and carrots and cook until chicken is browned on all sides and carrots are tender, 5 to 10 minutes.
2. 2 Pour in champagne and simmer until alcohol has evaporated, 3 to 5 minutes. Add cream and chicken base and simmer until sauce has thickened, 10 to 15 minutes.

By tabihoffman

Ingredients

• ✓ sweet onion
• bread
• tuna
• mozzarella cheese
• mayonnaise

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a mixing bowl, combine sweet onion, drained tuna, mozzarella, and mayonnaise. Mix thoroughly.
3. 3 Spread tuna mixture on slices of French bread to form a sandwich. Place sandwiches on a cookie sheet.
4. 4 Bake in a preheated oven for 10 minutes.

By P Kelly

Ingredients

• ✓ sweet onion
• yellow squash
• salad dressing
• parmesan cheese
• all-purpose flour
• vegetable oil

Instructions

1. 1 Place squash in a large bowl and pour in creamy salad dressing. Cover and refrigerate for 30 minutes.
2. 2 Remove squash from refrigerator and sprinkle in the parmesan cheese; mix to coat well. Stir in the flour, coating well.
3. 3 Heat oil in a large skillet over medium-high heat. Carefully place squash in oil and fry until lightly browned. Turn once, and add onions. Fry until squash is browned on both sides. Using a slotted spoon, transfer squash and onions to paper towels to drain.

By Linda Martin

Ingredients

• ✓ sweet onion
• balsamic vinegar
• ground beef
• salt
• black pepper
• cooking spray
• rye bread
• mayonnaise
• jarlsberg cheese

Instructions

1. 1 Arrange onion slices on a plate and drizzle vinegar over top. Divide beef into 4 equal portions, shaping each into a 1/2-inch thick patty. Season patties with salt and pepper.
2. 2 Heat a large grill pan over medium heat. Coat the pan with cooking spray and add onion. Cover and cook for 6 minutes, flipping halfway. Remove from pan, cover, and keep warm.
3. 3 Heat the grill pan over medium-high heat. Coat with more cooking spray and add patties. Cook until no longer pink in the centers, about 3 minutes per side. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C). Remove patties to a plate, drain and discard any grease, and wipe the pan clean with a paper towel.
4. 4 Spread Dijon-mayonnaise blend evenly over all bread slices. Layer 4 of the slices with 2 tablespoons Jarlsberg cheese, 1 beef patty, 2 onion slices, and 2 tablespoons Jarlsberg. Place remaining bread slices mustard-side down on top of the sandwiches.
5. 5 Heat the grill pan over medium heat and coat with cooking spray. Add sandwiches to the pan and place a cast iron or other heavy skillet on top, pressing gently to flatten sandwiches. Cook until bread is toasted, about 3 minutes per side, leaving the skillet on top as they cook.

By Demetrios Mustakas

Ingredients

• ✓ sweet onion
• butter
• asparagus
• garlic
• teriyaki sauce

Instructions

1. 1 Melt butter in a large skillet over medium heat. Add onions and stir-fry until tender. Stir in asparagus and garlic; stir-fry for 3 to 5 minutes, or until slightly cooked and heated through.
2. 2 Drizzle with teriyaki sauce and serve immediately.

By Sharon S Wilkie

Ingredients

• ✓ sweet onion
• sweet italian sausage
• olive oil
• tomato sauce
• green bell pepper

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Place sausage pieces in a baking dish.
2. 2 Bake in the preheated oven until heated through, about 20 minutes.
3. 3 Heat olive oil in a large skillet over medium-high heat. Add onion; sauté until translucent, 5 to 7 minutes.
4. 4 Stir sausage into onion; stir in tomato sauce. Bring to a simmer; cook for 20 minutes.
5. 5 Stir in bell pepper until coated in tomato sauce; cook until bell pepper tender, about 20 minutes more.

By Michele Novellano League

Ingredients

• ✓ sweet onion
• bacon
• baked bean
• chili sauce
• brown sugar

Instructions

1. 1 Gather the ingredients. Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
3. 3 In a large bowl combine beans, chili sauce, onion, brown sugar and bacon. Pour into a 9x13 inch casserole dish.
4. 4 Bake in preheated oven for 45 minutes to 1 hour.
5. 5 Serve and enjoy!

By MEANJEANNE

Ingredients

• ✓ sweet onion
• brown sugar
• butter
• apple
• pork chop
• water
• rosemary
• thyme

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Combine 1/4 cup brown sugar and butter in a skillet over medium heat. Stir until melted, about 1 minute. Add apple and onion; cook and stir until softened, 5 to 7 minutes. Add pork chop and cook until browned on both sides, 8 to 10 minutes. Remove from heat and transfer pork chop to a plate.
3. 3 Combine remaining brown sugar, water, rosemary, and thyme in a small saucepan over medium-low heat and bring to a boil. Cook just until sauce is syrupy, being careful not to burn the sugar, about 1 minute.
4. 4 Add cooked apple mixture to the sauce, stirring to cover.
5. 5 Wrap a shallow baking dish in aluminum foil for easy cleanup and place browned pork chop in the center. Pour sauce over pork chop making sure apples surround the meat.
6. 6 Bake in the preheated oven until an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C), 25 to 30 minutes.

By wanologoc

Ingredients

• ✓ sweet onion
• sweet sausage
• turkey sausage
• green bell pepper
• red bell pepper
• pasta sauce
• elbow macaroni

Instructions

1. 1 Place the sweet and hot sausages, green and red peppers, onion, and pasta sauce in a slow cooker. Add about 1/2 a jar of water. Cook on Low for 6 to 8 hours, or on High for 3 to 4 hours.
2. 2 Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the macaroni, and return to a boil. Cook the pasta uncovered, stirring occasionally, until cooked through but still firm, about 8 minutes. Drain well.
3. 3 Slice the cooked sausages, then return to the slow cooker. Allow to rest for 10 minutes before serving the sausage, peppers, and onion over the macaroni.

By Kori Lavertue