Vegetable-barley casserole
3 - 4
PersonalPoints™ per serving
Total Time
45 min
Prep
15 min
Cook
30 min
Serves
6
Difficulty
Easy
This Tex-Mex casserole is jam-packed with tasty, fiber-rich ingredients. It features onions, garlic, corn, diced tomatoes, barley, and Swiss chard, which are flavored with cumin seeds and dried oregano. Sprinkle with Mexican-style shredded cheese right before baking to help bring all the other ingredients together and to make this casserole super-satisfying. We do call for Swiss Chard here, but spinach, kale, or turnip greens are all great options to use instead. And feel free to add some canned black beans into the mix to make this dish even heartier; just keep in mind that this could affect the nutritional value of the recipe.
Ingredients
Canola oil
2 tsp
Uncooked onion(s)
1 small, chopped
Garlic clove(s)
1 medium clove(s), minced
Frozen corn kernels
2 cup(s), thawed and drained
Uncooked Swiss chard
3 cup(s), thick stems removed, coarsely chopped
Canned diced tomatoes
14½ oz, with chilies, well-drained
Cooked pearl barley
2 cup(s), quick-cooking recommended
Cumin seeds
¼ tsp
Dried oregano
¼ tsp, crushed
Table salt
½ tsp
Black pepper
¼ tsp, freshly ground
Cooking spray
2 spray(s)
Weight Watchers Reduced-fat Mexican style shredded cheese
½ cup(s), sharp-variety recommended