Gluten Free Nacho Casserole

My daughter says that this is one of her favorite recipes. I feel bad for not making it more often. This is an easy recipe that anyone can make. Please note you may have extra ingredients left over. This recipe is not an exact science. You layer the ingredients in the casserole dish. I recommend adding light layers of cheese in the center of the casserole, so the top layer of cheese is nicely covered.

Another of our family-friendly kosher gluten free recipes that your kids will enjoy.

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Prep Time 20

Cook Time 45

Servings 6 servings

Equipment

1 spatula
2 tablespoons
1 9"x 9" casserole dish equivalent to 23cm x 23cm

Ingredients

2 430 grams cans of light refried beans equivalent to 2 x 16-ounce cans
2 15 ounce jars of salsa we use mild but if your family likes it spicier you can use medium or even hot salsa
1 800 gram bag frozen kernels of corn there will be extra left
½-¾ kilo shredded cheddar cheese If you are in the US you can substitute this for the Mexican blend
1 can non stick cooking spray
1 bag nacho chips

Instructions

spray casserole dish with non stick cooking spray
spoon out salsa to cover the bottom of the casserole dish
sprinkle the cheese over the salsa it does not need to be layered too thick
spoon out the refried beans and then use a spatula to spread and flatten
cover the refried beans with a layer of corn
repeat the process you should have 2 layers of each when done
cover the top of the casserole with a final layer of cheese
bake in the oven for 45 minutes at 350℉ or 177℃, check after 30 minutes to make sure the cheese is not burning if it is lower the heat
serve with nacho chips