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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 (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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Reviews

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Average Rating:
  • Connie
    May 1, 2020

    Oh my goodness this is an awesome dish

  • ms11145
    Jan 1, 2020

    While looking for a black eye pea recipe to serve New Year's Day, I found this one. Since I am a vegetarian, I just took out the meat. It's good this way also. Right now it didn't need the cream of mushroom soup in it. I might have to add it tomorrow when I warm it up to add additional creaminess to the dish. I just made it in a skillet so only 1 pan to wash. Win/win.

  • whodges
    Dec 26, 2017

    No comment left

  • D.
    Oct 27, 2016

    Excellent, defiantly 5 stars!

  • NanZim
    Jun 20, 2016

    My husband enjoys this dish. Since I only cook it for him I halved the recipe. Sometimes I freeze the leftovers for another day.

  • xlsalbums
    Jan 1, 2015

    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!

  • kmpatch
    Jan 1, 2015

    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.

  • Tkeith54
    Apr 12, 2013

    No comment left

  • DJjamalot
    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.

  • MWFJR352FAMILY
    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. =)