Vegetable-Barley Casserole Ww

• teaspoons canola oil↗2
• onion, chopped↗1
• large garlic clove, minced↗1
• cups frozen corn kernels, thawed and drained↗2
• cups swiss chard, thick stems removed, coarsely chopped↗3
• ounces canned diced tomatoes and green chilies, well-drained14 1⁄2
• cups cooked barley, quick-cooking recommended↗2
• teaspoon ground cumin↗1⁄4
• teaspoon dried oregano, crushed↗1⁄4
• teaspoon table salt↗1⁄2
• teaspoon black pepper, freshly ground↗1⁄4
• cooking spray, 2 spray(s)
• cup shredded low-fat cheddar cheese, sharp-variety recommended↗1⁄2

Step-by-step instructions

1. 1

   Preheat oven to 350ºF.

2. 2

   Heat oil in very large nonstick skillet over medium heat.

3. 3

   Add onion, garlic, corn and Swiss chard; cook, stirring frequently, until onion is translucent and Swiss chard is tender, about 5 minutes.

4. 4

   Stir in tomatoes, barley, cumin, oregano, salt and pepper; heat through.

5. 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. 6

   Bake until cheese melts and mixture is hot, about 25 to 30 minutes.

7. 7

   Remove from oven and let stand for 5 minutes before slicing into six pieces.