Onion Ring Casserole

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 beer or 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 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