-
1
Preheat oven to 350 degrees F.
-
2
Use pan spray to grease a large casserole baking dish.
-
3
In a bowl combine the soup, chiles, garlic, beaten eggs, wine/beer/milk, sour cream, salt, and pepper, and stir well to incorporate.
-
4
Place about 1/2 cup of the mixture on the bottom of the sprayed casserole dish.
-
5
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).
-
6
Pour half of the cheese mixture over the ring layers.
-
7
Add another two layers, continuing with the overlapping.
-
8
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.
-
9
Top with shredded cheddar (or Velveeta, if you really want to go that direction, but I think cheddar tastes better).
-
10
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.
-
11
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.
-
12
Good with salsa and/or hot sauce, too!
