Black-Eyed Pea Casserole Recipe
- 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
- 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).
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
"Easy to make and good to eat. I did have Worcestshire sauce added and on the side for those who wanted to add more of that flavor. I'll make this again!"
"This is a very good dish - nice and hearty with the beans and rice. I made a mistake and got the plain black-eyed peas instead of the cans with the jalapenos. But I used all sausage, added the Worcestershire sauce that others suggested, plus a few drops of hot sauce, so it still had some kick. Everyone went back for seconds. Don't skimp on the cheese."
"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."
"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. =)"
"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.."
"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."
"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 !"
"Instead of 2#s of grd beef, I used 1# grd beef and 1# bulk sausage. I took this to a church potluck and it had great reviews. Thanks!"
"I made this for a pot luck dinner last weekend. It was a success. Great way to use black-eyed peas. Delicious flavor as well."
"Great for potlucks or family meals"
"This recipe was a hit the first time I made it for a family potluck supper. Instead of two boxes of wild rice mix, I used brown instant rice, being diabetic, this recipe is great and simple and everyone including me, enjoyed it. THANKS!"
"WAS LOOKING FOR THE NOT-SO-TRADITIONAL WAY TO SERVE BLACK EYE PEAS....THIS WAS A HIT FOR THE NEW YEARS CELEBRATION....THANKS TASTE OF HOME"