Vegetable-Barley Casserole Ww

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.

• Ready In: 45 mins
• Serves: 6
• Yields: 1 casserole

Ingredients

• 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

Directions

1. Preheat oven to 350ºF.
2. Heat oil in very large nonstick skillet over medium heat.
3. Add onion, garlic, corn and Swiss chard; cook, stirring frequently, until onion is translucent and Swiss chard is tender, about 5 minutes.
4. Stir in tomatoes, barley, cumin, oregano, salt and pepper; heat through.
5. 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.
6. Bake until cheese melts and mixture is hot, about 25 to 30 minutes.
7. Remove from oven and let stand for 5 minutes before slicing into six pieces.