Vegetable & Barley Casserole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Canola Oil - 1/2 TbspOnions, raw - 1/2 cup, choppedGarlic - 1 large clove mincedYellow Sweet Corn, Frozen - 2 cup kernels, thawed/drainedKale - 3 cups, chopped Fire Roasted Diced tomatoes - 15oz canBlack Beans, canned - 3/4 cupBarley, pearled, cooked - 2 cupsParsley, ground - 1 tsp Salt and Pepper (to taste)Kraft 2% Shredded Cheddar Cheese - 1/2 cup
1. Preheat oven to 350 degrees.
2. Heat oil in very large nonstick skillet over medium heat. Add onion, garlic, corn and kale. Cook stirring frequently until onion is translucent and kale is tender, about 5 minutes. Stir in diced tomatoes, cooked barley, parsley, salt and pepper and heat through.
3. Coat a 2 quart baking dish with cooking spray. Place barley mixture in baking dish in an even layer. Sprinkle with cheese and bake until cheese melts and mixture is hot, about 25-30 minutes. Remove from oven and allow to stand for 5 minutes before slicing into 4 squares.
Number of Servings: 4
Recipe submitted by SparkPeople user TONYNE.
2. Heat oil in very large nonstick skillet over medium heat. Add onion, garlic, corn and kale. Cook stirring frequently until onion is translucent and kale is tender, about 5 minutes. Stir in diced tomatoes, cooked barley, parsley, salt and pepper and heat through.
3. Coat a 2 quart baking dish with cooking spray. Place barley mixture in baking dish in an even layer. Sprinkle with cheese and bake until cheese melts and mixture is hot, about 25-30 minutes. Remove from oven and allow to stand for 5 minutes before slicing into 4 squares.
Number of Servings: 4
Recipe submitted by SparkPeople user TONYNE.
Nutritional Info Amount Per Serving
- Calories: 337.1
- Total Fat: 6.4 g
- Cholesterol: 10.0 mg
- Sodium: 395.0 mg
- Total Carbs: 62.8 g
- Dietary Fiber: 12.6 g
- Protein: 14.0 g
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