Layered Chex® Mex Casserole

 

4 1/2

cups Corn Chex® cereal

2

cups Progresso® red kidney beans (from 19-oz can), undrained

2

cups shredded Cheddar cheese (8 oz)

1 1/2

cups Old El Paso® Thick 'n Chunky salsa

Sour cream, if desired

• 1 Heat oven to 350°F.
• 2 In ungreased 8-inch square baking dish, spread 2 1/2 cups of the cereal. Spoon beans evenly over cereal. Sprinkle with 1 cup of the cheese. Spoon salsa evenly over cheese. Sprinkle with remaining 2 cups cereal and 1 cup cheese.
• 3 Bake uncovered 20 to 25 minutes or until hot and cheese is melted. Serve hot or cold with sour cream.