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Black-Eyed Pea Casserole

5 | 16 Reviews
Total Time:Prep: 20 min. Bake: 25 min.

By Taste Of Home Editorial Team

Recipe by Kathy Rogers, Natchez, Mississippi

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jun. 30, 2023

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

TEST KITCHEN APPROVED

Black-Eyed Pea Casserole

5 | 16 Reviews Add your review
Yield:2 casseroles (12 servings each)
Prep:20 min
Cook:25 min
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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
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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.

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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