In the dim recesses of my memory, I recall being served something like this at church potlucks when I was little. I figured I might as well try it out and write it down - someone might find it interesting and tasty. ;) The onion rings in this casserole bake into a nice kind of "onion fluff."
- 20 ounces frozen onion rings (the minced onion kind)
- 13 3⁄4 ounces condensed cheddar cheese soup
- 7 ounces diced mild green chilies
- 1 teaspoon minced garlic (approx a couple of cloves)
- 3 eggs, beaten
- 3 tablespoons dry white wine or 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
- 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!
This sounded so interesting, I HAD to try it. I'm so glad that I did! It's so good and cheesey and gets a bit of kick from the chilies. I understand what you mean by "fluff"......as it bakes, the onion ring breading soaks the moisture and becomes soft and fluffy and helps tp bind the casserole together. I opted to use the milk. You mention in step 12 about adding ground beef.....I am definitely going to try that. Sounds like a wonderful twist on the old "tator tot casserole." Thanx so much for sharing!
Sorry...it didn't "fluff" for me. The flavor was good, but the filling was curdled and visually unappealing. I like the concept, as it could replace the typical shredded potato cheese casserole, so I think I'll try it again with another savory custard type filling.