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Black-Eyed Pea Casserole Recipe
Black-Eyed Pea Casserole Recipe photo by Taste of Home

Black-Eyed Pea Casserole Recipe

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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:20-24 servings
TOTAL TIME: Prep: 20 min. Bake: 25 min.
MAKES: 20-24 servings

Ingredients

  • 2 packages (6 ounces each) long grain and wild rice mix
  • 2 pounds ground turkey or beef
    X
    With Johnsonville Italian Sausage.

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  • 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

Nutritional Facts

1 serving (1 cup) equals 122 calories, 6 g fat (3 g saturated fat), 26 mg cholesterol, 247 mg sodium, 8 g carbohydrate, 1 g fiber, 9 g protein.

Directions

  1. 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.
  2. In a large bowl, combine the peas, soup, rice and beef mixture. Transfer to two greased 2-1/2-qt. baking dishes.
  3. 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. Yield: 2 casseroles (10-12 servings each).
Originally published as Black-Eyed Pea Casserole in Casserole Cookbook 2001, p166

Nutritional Facts

1 serving (1 cup) equals 122 calories, 6 g fat (3 g saturated fat), 26 mg cholesterol, 247 mg sodium, 8 g carbohydrate, 1 g fiber, 9 g protein.

Reviews for Black-Eyed Pea Casserole

AVERAGE RATING
   (13)
RATING DISTRIBUTION
5 Star
 (12)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Dec. 28, 2012

Its a Hit!!! I took the advice of a couple other reviews, I added the Worshire sauce and instead of 2 lbs of beef, I added 1 lb beef and 1 lb spicy sausage. To my personal serving I added a dash of Louisiana Hot Sauce. Awesome Recipe. Even those who claim to not like blackeyed peas loved it.

MY REVIEW
Reviewed Sep. 25, 2012

The recipe is seriously very good but needed some flavor. It needed that SOMETHING extra. The awesome fix? My family LOVES it with Lea & Perrin's Worcestshire Sauce. Off Brand's don't cut it. Get the good stuff. Drain your meat and then add it in. Don't just add a few drops. It REALLY makes this recipe come together. I even sprinkle more sauce on my plate cause it's that good with this recipe. So yummy. My husbands favorite! I also sprinkle cheese all over the top not just the edges. You'll be lucky if there's any left in the casserole dish for next day leftovers. =)

MY REVIEW
Reviewed May. 30, 2012

Made this for a BBQ last week, changed to 1/2 size and put in Vegetarian crumbles instead of the beef, no-one knew the difference and it just disappeared. Great recipe..

MY REVIEW
Reviewed Jan. 13, 2012

This is my new year's black eyed pea recipe. I've made it the last two years and love that it makes a lot.

MY REVIEW
Reviewed Dec. 5, 2011

I first made this dish for a potluck. It was a great success. Many people asked for the recipe. The second time I made it, I did so for my family, I made half of it exactly as stated in the recipe the other half I made without the beef and reserved it as a side dish for a meal later that week. My family loved it as a main casserole and as a side dish !

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