Prep 15 mins
Cook 30 mins
From Weight Watchers: POINTS® Value: 3 Level of Difficulty: Easy This Tex-Mex casserole is jam-packed with tasty, fiber-rich ingredients. We used Swiss Chard but spinach, kale or turnip greens are all great options.
- 2 teaspoons canola oil
- 1 onion, chopped
- 1 large garlic clove, minced
- 2 cups frozen corn kernels, thawed and drained
- 3 cups swiss chard, thick stems removed, coarsely chopped
- 14 1⁄2 ounces canned diced tomatoes and green chilies, well-drained
- 2 cups cooked barley, quick-cooking recommended
- 1⁄4 teaspoon ground cumin
- 1⁄4 teaspoon dried oregano, crushed
- 1⁄2 teaspoon table salt
- 1⁄4 teaspoon black pepper, freshly ground
- cooking spray, 2 spray(s)
- 1⁄2 cup shredded low-fat cheddar cheese, sharp-variety recommended
- Preheat oven to 350ºF.
- Heat oil in very large nonstick skillet over medium heat.
- Add onion, garlic, corn and Swiss chard; cook, stirring frequently, until onion is translucent and Swiss chard is tender, about 5 minutes.
- Stir in tomatoes, barley, cumin, oregano, salt and pepper; heat through.
- Coat a 2 1/2- to 3-quart baking dish with cooking spray. Spoon barley mixture into prepared dish in an even layer; sprinkle with cheese.
- Bake until cheese melts and mixture is hot, about 25 to 30 minutes.
- Remove from oven and let stand for 5 minutes before slicing into six pieces.
I thought it was just OK. Don't use a red onion, it makes the casserole too sweet. I used kale instead of swiss chard, which turned out fine. I also ended up adding black beans and a can of peas, which made it much more edible.