Here's a great gluten-free casserole that's in the tradition of semi-homemade cuisine, meaning it is super-easy to put together, and so delicious no one will ever know. Because of the beans, cheese and edamame in the soycutash, it's high-protein enough to be a main dish, but with the tomatoes and cabbage, also would do well as a vegetable side at a barbecue or pot luck. A recipe ideal for your vegetarian, omnivore and/or celiac pals.
Heat oven to 375 degrees
1 15oz can uncreamed corn
1 15oz refried beans
1 cup Trader Joe frozen Soycutash
1 cup crushed tomatoes
1T hot green salsa, or to taste
4 cups shredded white cabbage
6oz shredded cheddar cheese
6oz spicy tortilla chips, crushed
Steam cabbage in saucepan (or in microwave) with small amount of water until half-cooked, with some crunch remaining. Drain and set aside. Mix the first five ingredients. Spoon one third of mixture in to a shallow ovenproof dish. Cover with a layer of cabbage Mix cheese and tortilla chips and sprinkle over tomato mixture. Repeat layering process, ending with cheese and chip mixture. Bake until heated through and cheese melts, about 20 minutes.
An easy way to mix the cheese and tortilla chips is to place chunks of cheese and the chips in a food processor. Process until chips are broken up and cheese has adhered to them (see below).