Onion Ring Casserole Aka Onion Fluff Recipes

ONION RING CASSEROLE

Steps:

• Preheat oven to temperature 350°F
• Season beef with salt and pepper to taste and press into the bottom of a large greased casserole dish.
• Sprinkle corn evenly over meat.
• Combine cheese and mushroom soups in a bowl and mix thoroughly.
• Spread half this mixture on top of meat.
• Place a generous layer of tater tots over soup. Sprinkle bell pepper over potatoes.
• Cover with remaining soup mixture.
• Arrange onion rings over top and bake 1 to 1-1/4 hours until golden brown and bubbly.

ONION RING CASSEROLE - AKA ONION FLUFF

Steps:

• 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!

ONION RINGS LIKE HACKNEY'S

Steps:

• Slice the onion into thin rings, about 1/8 to 1/4-inch thick. Separate the rings completely, place into a bowl and pour the milk and water over them. Swish them around occasionally and let sit for about 30 minutes.
• Place the flour, salt and paprika into a plastic bag and shake to combine. Heat oil in a frying appliance or in a large, deep frying pot to 360°.
• Using a fork, lift a bunch of rings out of the bowl and let the milk drip, then add the rings into the flour bag. Twist the bag shut and shake it, coating the rings. Lift the rings out and shake them a little back into the bag, to remove excess flour.
• Add the rings to the oil and let cook, stirring occasionally to keep them cooking evenly. Don't worry about trying to keep them separated -- because they're thinly sliced they're going to want to tumble around each other. Let them cook for about 2-3 minutes, until they're a nice golden brown. Remove with a large slotted spoon, letting the excess oil drip back into the pot, and place on a paper towel-lined sheet pan.
• These are best consumed hot from the fryer.
• One large Spanish onion is equal to about 3 batches of rings in the fryer.
• This recipe is really easy to double, triple, etc.