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Black-Eyed Pea Casserole

This group-size dish is quick, simple and tasty. People always ask for "just a little more". I guess you could call it one of my Southern favorites.—Kathy Rogers, Natchez, Mississippi
  • Total Time
    Prep: 20 min. Bake: 25 min.
  • Makes
    2 casseroles (10-12 servings each)

Ingredients

  • 2 packages (6 ounces each) long grain and wild rice mix
  • 2 pounds ground beef
  • 2 medium onions, chopped
  • 2 small green peppers, chopped
  • 4 cans (15-1/2 ounces each) black-eyed peas with jalapenos, rinsed and drained
  • 2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
  • 1-1/3 cups shredded cheddar cheese

Directions

  • In a large saucepan, cook the rice mixes according to package directions. Meanwhile, in a large skillet, cook the beef, onions and green peppers over medium heat until the meat is no longer pink; drain.
  • In a large bowl, combine the peas, soup, rice and beef mixture. Transfer to two greased 2-1/2-qt. baking dishes.
  • Cover and bake at 350° for 20-25 minutes or until heated through. Uncover; sprinkle with cheese. Bake 5 minutes longer or until cheese is melted.
Nutrition Facts
1 cup: 122 calories, 6g fat (3g saturated fat), 26mg cholesterol, 247mg sodium, 8g carbohydrate (1g sugars, 1g fiber), 9g protein.

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