Best Blondies New Years Day Black Eyed Pea Casserole Recipes

BLACK-EYED PEA CASSEROLE

Black-Eyed Pea Casserole image

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

Provided by Taste of Home

Categories Side Dishes

Time 45m

Yield 2 casseroles (12 servings each).

Number Of Ingredients 7

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

Steps:

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 : Calories 122 calories, Fat 6g fat (3g saturated fat), Cholesterol 26mg cholesterol, Sodium 247mg sodium, Carbohydrate 8g carbohydrate (1g sugars, Fiber 1g fiber), Protein 9g protein.

BLONDIE'S NEW YEAR'S DAY BLACK-EYED PEA CASSEROLE

BLONDIE'S NEW YEAR'S DAY BLACK-EYED PEA CASSEROLE image

This casserole is really, really good. The nutty flavor of the jasmine rice blends nicely with the fresh veggies and black-eyed peas. I bet someone who does not enjoy black-eyed peas will love this casserole - it's that good. A nice and hearty New Year's Day meal!

Provided by Blondie Pussycat

Categories Casseroles

Time 1h20m

Number Of Ingredients 16

Ingredients

1 Tbsp evoo
1 c dry rice of choice~i use jasmine rice
2 1/2 c beef broth or stock (stock is better)
1/4 stick real butter, sliced
s & p to taste
NOW YOU'RE TALKIN', SO LETS GET ON WITH THE MAIN DISH!
3 Tbsp evoo
1 large yellow sweet onion, chopped
2 clove garlic, minced
1/2 c celery sliced paper thin
1 lb ground beef
2 cans or 4 cups black-eyed peas (do not drain!)
1 can(s) rotel tomatoes and green chiles (do not drain!)
1 s & p to taste
1 lb cheddar cheese, sliced
1 Tbsp **fresh or 1/4 cup jarred jalepenos, minced (optional, or to taste)

Steps:

1. Preheat large deeps skillet over med-hi heat. Pour in EVOO. Heat till shimmery. Add onion, jalepenos and celery, saute till onions translucent. Lower heat to med. Add garlic. Saute 2 minutes. Now add jalepenos. Add ground beef; S & P to taste. Break up beef and saute till brown. Drain in a colander, if needed. Return it back to pan, set aside
2. In the meantime in a 2qt saucepan over med-hi heat, add EVOO. Heat till shimmery. Lower heat to med and add rice, stirring constantly till it turns light brown. Add broth slowly; add S & P, and butter. Turn oven on @ 350*
3. When rice comes to a boil, lower heat as low as possible, just so rice is simmering. Cover pan with a tight-fitting lid. Continue simmering for 20 minutes ~ do not stir during cooking time. Remove from heat when time is up.
4. In the pan with meat in it, pour in black-eye peas and Rotel, Fold in and put over med heat till hot. Now fold in rice gently. Adjust seasoning, if needed.
5. Spray 13x9 baking dish with cooking spray. Pour casserole into pan. Lay slices of cheese side by side until casserole is covered. Bake in oven until cheese is browning around the edges of the pan. Remove from oven and allow to sit for 10-15 minutes.
6. ~~~~~~~~~~~~~~~~~~ENJOY~~~~~~~~~~~~~~~~