Ingredients
-
20 ounces frozen onion rings (the minced onion kind)
-
13 3/4 ounces condensed cheddar cheese soup
-
1 teaspoon minced garlic (approx a couple of cloves)
-
3 eggs, beaten
-
3 tablespoons beer or 3 tablespoons milk
-
1/2 cup sour cream
-
1/4 teaspoon salt
-
1/4 teaspoon fresh ground black pepper
-
1 1/2 cups shredded sharp cheddar cheese or 1 1/2 cups sharp cheddar cheese
-
7 ounces diced mild green chilies
Instructions
- Preheat oven to 350 degrees F.
- Use pan spray to grease a large casserole baking dish.
- In a bowl combine the soup, chiles, garlic, beaten eggs, wine/beer/milk, sour cream, salt, and pepper, and stir well to incorporate.
- Place about 1/2 cup of the mixture on the bottom of the sprayed casserole dish.
- Place one layer of onion rings on the bottom of the dish, then a second layer on top of the first, overlapping where the rings touch each other (sort of like how the Olympic rings overlap).
- Pour half of the cheese mixture over the ring layers.
- Add another two layers, continuing with the overlapping.
- Pour the remaining half of cheese mixture over the top, using a spatula to try to cover as much of the rings as you can.
- Top with shredded cheddar (or Velveeta, if you really want to go that direction, but I think cheddar tastes better).
- Cover with casserole lid and bake at 350 degrees F for 40 minutes, then uncover and bake for another 10 to 15 minutes or until cheese is bubbly and golden.
- Makes 8 to 10 side servings.
- Note: you can add other ingredients to this to make it more of a main dish/one dish meal, if you like, such as browned ground beef, hash browns or o'brien potatoes, and vegetables such as green beans or corn; it can probably also be done in a crockpot, somehow.
- Good with salsa and/or hot sauce, too!