Vegetable-Barley Casserole Ww

Submitted by IAteMyGluestick

"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: 45mins
• Ingredients: 13
• Yields: 1 casserole
• Serves: 6

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.

Reviews

[carriecarton]

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.