Vegetable & Barley Casserole

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.