Spinach, Barley and Parmesan Casserole

I love the flavors of spinach and cheese together. And I also love dishes that aren't loaded with more calories per serving than you need in an entire day. This recipe is filled with cheesy goodness yet still only 211 calories for each serving. And let me tell you, the servings are huge! I've used barley in soups and stews but never in a casserole. It turned out delicious. Hubby didn't care for it much, mainly because he's not really into cooked spinach, but I absolutely would make this again. This is a dish my grandparents would have loved. She had a garden filled with fresh spinach and was always searching for creative recipes to use it in. This recipe calls for frozen spinach but I'm sure you could easily substitute fresh if you had some on hand. Oh, did I mention that there are mushrooms in this too? Talk about some great flavors!

Spinach, Barley and Parmesan Casserole

2/3 cup hulled barley
1 2/3 cup water
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 cup fresh mushrooms
1 tsp crushed fresh garlic
1 1/2 cups dry curd or nonfat cottage cheese
1/2 cup plus 2 tbs grated nonfat or reduced fat Parmesan cheese, divided
1/2 cup fat free egg substitute
1 tbs flour
1/2 tsp dried thyme
1/4 tsp ground black pepper

1. Combine the barley and water in a 1 1/2 quart pot and bring to a boil over high heat. Reduce the heat to low, cover, and simmer for 45-50 minutes or until the barley is tender and the liquid has been absorbed.
2. Combine the cooked barley and all of the remaining ingredients except for 2 tbs of the Parmesan  in a large bowl, and stir to mix well. Coat a 1 1/2 quart casserole dish with nonstick cooking spray and spread the mixture evenly in the dish. Sprinkle the remaining Parmesan over the top.
3. Bake uncovered at 375 degrees for 50-60 minutes or until golden brown and bubbly. Remove the dish from the oven, and let sit for 5 minutes before serving.

Makes 4 servings
Calories: 211