Vegetable & Barley Casserole

Vegetable & Barley Casserole

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Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Vegetable & Barley Casserole calories by ingredient
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A hearty vegetarian dish. A hearty vegetarian dish.
Number of Servings: 4


    Canola Oil - 1/2 Tbsp
    Onions, raw - 1/2 cup, chopped
    Garlic - 1 large clove minced
    Yellow Sweet Corn, Frozen - 2 cup kernels, thawed/drained
    Kale - 3 cups, chopped
    Fire Roasted Diced tomatoes - 15oz can
    Black Beans, canned - 3/4 cup
    Barley, pearled, cooked - 2 cups
    Parsley, 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.

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Member Ratings For This Recipe

  • Very Good
    I substituted spinach for the kale. It was very good. Thanks for sharing! - 5/24/16

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