Onion Ring Casserole - Aka Onion Fluff
photo by *Parsley*
- Ready In:
- 1hr 5mins
- Ingredients:
- 10
- Serves:
-
8-10
ingredients
- 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 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
directions
- 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!
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
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!
RECIPE SUBMITTED BY
Julesong
Tukwila, 87
<p>It's simply this: I love to cook! :) <br /><br />I've been hanging out on the internet since the early days and have collected loads of recipes. I've tried to keep the best of them (and often the more unusual) and look forward to sharing them with you, here. <br /><br />I am proud to say that I have several family members who are also on RecipeZaar! <br /><br />My husband, here as <a href=http://www.recipezaar.com/member/39857>Steingrim</a>, is an excellent cook. He rarely uses recipes, though, so often after he's made dinner I sit down at the computer and talk him through how he made the dishes so that I can get it down on paper. Some of these recipes are in his account, some of them in mine - he rarely uses his account, though, so we'll probably usually post them to mine in the future. <br /><br />My sister <a href=http://www.recipezaar.com/member/65957>Cathy is here as cxstitcher</a> and <a href=http://www.recipezaar.com/member/62727>my mom is Juliesmom</a> - say hi to them, eh? <br /><br />Our <a href=http://www.recipezaar.com/member/379862>friend Darrell is here as Uncle Dobo</a>, too! I've been typing in his recipes for him and entering them on R'Zaar. We're hoping that his sisters will soon show up with their own accounts, as well. :) <br /><br />I collect cookbooks (to slow myself down I've limited myself to purchasing them at thrift stores, although I occasionally buy an especially good one at full price), and - yes, I admit it - I love FoodTV. My favorite chefs on the Food Network are Alton Brown, Rachel Ray, Mario Batali, and Giada De Laurentiis. I'm not fond over fakey, over-enthusiastic performance chefs... Emeril drives me up the wall. I appreciate honesty. Of non-celebrity chefs, I've gotta say that that the greatest influences on my cooking have been my mother, Julia Child, and my cooking instructor Chef Gabriel Claycamp at Seattle's Culinary Communion. <br /><br />In the last couple of years I've been typing up all the recipes my grandparents and my mother collected over the years, and am posting them here. Some of them are quite nostalgic and are higher in fat and processed ingredients than recipes I normally collect, but it's really neat to see the different kinds of foods they were interested in... to see them either typewritten oh-so-carefully by my grandfather, in my grandmother's spidery handwriting, or - in some cases - written by my mother years ago in fountain pen ink. It's like time travel. <br /><br />Cooking peeve: food/cooking snobbery. <br /><br />Regarding my black and white icon (which may or may not be the one I'm currently using): it the sea-dragon tattoo that is on the inside of my right ankle. It's also my personal logo.</p>