Best Casserole With Black Eyed Peas Recipes

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BLACK-EYED PEA CASSEROLE



Black-Eyed Pea Casserole image

This black-eyed pea casserole is one of my husband's favorite meals, we serve this with a little cornbread and a salad. This is a very adaptable recipe, depending on the canned tomatoes and cheese you choose.

Provided by Wendy F

Time 45m

Yield 10

Number Of Ingredients 8

1 pound ground beef
1 medium yellow onion, diced
2 cloves garlic, minced
2 (15.8 ounce) cans black-eyed peas, undrained
2 cups cooked long-grain rice
1 (14.5 ounce) can diced tomatoes, drained
1 ½ cups shredded Monterey Jack cheese
salt and ground black pepper to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Heat a large skillet over medium-high heat. Cook and stir ground beef, onion, and garlic in the hot skillet until beef is browned and crumbly and onion is translucent, 5 to 7 minutes. Drain and discard grease.
  • Combine black-eyed peas, cooked rice, diced tomatoes, Monterey Jack cheese, salt, and pepper in a large bowl; stir into the beef mixture. Transfer to a 9x13-inch baking dish.
  • Bake in the preheated oven until heated through, about 30 minutes.

Nutrition Facts : Calories 282.8 calories, Carbohydrate 23.8 g, Cholesterol 42.9 mg, Fat 12.8 g, Fiber 3.6 g, Protein 17.2 g, SaturatedFat 6.2 g, Sodium 449.7 mg, Sugar 1.6 g

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

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.

MAMA'S BLACK-EYED PEA CASSEROLE



Mama's Black-Eyed Pea Casserole image

Provided by Food Network

Categories     main-dish

Time 1h10m

Yield 6 servings

Number Of Ingredients 23

1 pound ground beef
1 medium yellow onion, diced
2 cloves garlic, chopped
3 cups cooked black-eyed peas
1 medium jalapeno, diced
1 (10-ounce) can diced tomatoes (recommended: Ro-tel)
1 (10-ounce) can cream of mushroom soup
1 (10-ounce) can cream of chicken soup
1 (10-ounce) can mild enchilada sauce
A few dashes of Louisiana hot sauce
2 tablespoons Essence, recipe follows
1 package corn tortillas
Butter
2 cups grated cheddar
Chopped green onions, for garnish
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Steps:

  • Brown the ground beef in large skillet. Drain the excess grease and the add onion, garlic, jalapeno and Essence. Cook the mixture for 3 to 5 minutes or until the onion has softened. Add the peas, tomatoes, mushroom soup, chicken soup and enchilada sauce. Add a few dashes of hot sauce. Simmer until warm, about 10 minutes.
  • Preheat oven to 350 degrees F.
  • Tear the tortillas into large pieces. Grease the bottom of a large casserole dish with butter and then line the bottom with the torn tortilla pieces. Spoon on the ground beef mixture into a thin layer and then add a layer of cheese. Add another layer of tortillas and repeat with the beef mixture, finishing with a layer of cheese on top. Cover the casserole dish with foil to prevent the cheese from burning and place in the oven. Cook for 35 to 45 minutes. Remove from the oven, cut slices approximately 2 by 2 inches and serve. Garnish with chopped green onion.
  • Combine all ingredients thoroughly.

CASSEROLE WITH BLACK-EYED PEAS



Casserole With Black-Eyed Peas image

This is a delicious casserole and it's so easy to make. I've put it in the crockpot for 4 hours on low instead of baking it, and that works great, too, especially if you're taking it to a pot-luck. Southwestern U.S. is where you'll find this great recipe.

Provided by PanNan

Categories     Cheese

Time 45m

Yield 8 serving(s)

Number Of Ingredients 9

1 lb lean ground beef
2 (32 ounce) cans black-eyed peas with jalapenos, drained
2 cups rice, cooked
1 (16 ounce) can diced tomatoes
1 cup cheddar cheese, shredded
1/4 cup onion, minced
1 teaspoon salt
1/4 teaspoon pepper
1 garlic clove, crushed

Steps:

  • Brown meat.
  • Combine all ingredients in 13X9X2 casserole.
  • Bake at 350 degrees for 25 minutes.
  • Serve.

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

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~~~~~~~~~~~~~~~~

BLACK-EYED PEA GREEN BEAN CASSEROLE



Black-Eyed Pea Green Bean Casserole image

I started experimenting more with black-eyed peas and have really come to love them. They're so rich in flavor and very filling! Greenbeans are my favorite vegetable and I think that a greenbean/wax bean blend would also be great for this casserole. This would be a great potluck dish, even non-vegetarians may like it. And lately I've had this real hankering for french-fried onions, so here goes!

Provided by the80srule

Categories     < 4 Hours

Time 1h15m

Yield 6 , 6 serving(s)

Number Of Ingredients 16

1 1/2 cups cooked green beans (or a 14.5-oz can greenbeans)
1 cup dried black-eyed peas
2 cups water
1 1/2 teaspoons olive oil
1/2 teaspoon minced garlic
1 teaspoon lemon juice
1/2 teaspoon red chili powder
1/2 teaspoon kosher salt (celery salt also makes a nice sub)
1/8 teaspoon black pepper
1 teaspoon onion powder
1 (10 1/2 ounce) can condensed cream of mushroom soup
1/2 cup plain low-fat yogurt
1 teaspoon soy sauce
1/4 teaspoon black pepper
1/8 teaspoon paprika
1 cup French-fried onions

Steps:

  • First cook the black-eyed peas (no pre-soaking required!) by placing the garlic and oil in a pot and simmer until lightly browned.
  • Pour in the water and black-eyed peas, mix well. Add the seasonings.
  • Cover the pot and let it cook for about 30-45 minutes, or until the peas are tender but not mushy.
  • For the greenbeans, if using canned, just rinse and drain. For fresh/frozen, just steam them to their desired consistency. I like them kinda soft but other people may like them chewier.
  • While the peas are in their last 10-15 minutes of cooking time, preheat the oven to 350°F.
  • In a 2-qt baking dish, mix the mushroom soup and yogurt together.
  • Blend the soy sauce in next.
  • When the soy sauce is incorporated in the cream sauce, add the spices.
  • Drain any excess water from the black-eyed peas and put them into the baking dish, mixing well.
  • Mix the greenbeans in too.
  • Top with french-fried onions and bake for 25-30 minutes or until the cream sauce is bubbly.

Nutrition Facts : Calories 170.7, Fat 4.8, SaturatedFat 1.1, Cholesterol 1.2, Sodium 545.9, Carbohydrate 24.2, Fiber 4, Sugar 4.7, Protein 9.1

BLACK-EYED PEA AND HAM CASSEROLE



Black-Eyed Pea and Ham Casserole image

A Kansas family tradition to ring in the new year. Southern families believe that black-eyed peas will bring good luck in the new year. My family cooks this simple and tasty recipe and serves with freshly baked cornbread.

Provided by justindonahue

Categories     Fruits and Vegetables     Beans and Peas     Black-Eyed Peas

Time 25m

Yield 6

Number Of Ingredients 7

2 tablespoons vegetable oil
1 cup chopped cooked ham
1 cup finely chopped onion
½ teaspoon hot sauce
2 (15 ounce) cans black-eyed peas, undrained
1 ½ cups cooked rice
½ teaspoon salt

Steps:

  • Heat oil in a large skillet over medium heat. Add ham, onion, and hot sauce. Cook until onions are tender, about 3 minutes.
  • Add undrained peas, rice, and salt. Reduce heat to medium-low, cover, and cook until heated throughout, about 5 minutes.

Nutrition Facts : Calories 265.8 calories, Carbohydrate 32.8 g, Cholesterol 12.6 mg, Fat 9.6 g, Fiber 5.3 g, Protein 12.2 g, SaturatedFat 2.4 g, Sodium 913.1 mg, Sugar 1.2 g

BLACK-EYED PEA CASSEROLE



Black-Eyed Pea Casserole image

Big family or big appetites? Here's a hearty casserole to satisfy the hungriest.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h10m

Yield 12

Number Of Ingredients 16

1 1/2 pounds ground beef
2 1/2 teaspoons seasoned salt
1/2 teaspoon white or black pepper
1 medium green bell pepper, chopped (1 cup)
1 small jalapeño chile, finely chopped
2/3 cup chopped onion
2 cans (15 to 16 ounces each) black-eyed peas, rinsed and drained
1 can (14.5 ounces) stewed tomatoes, undrained
1 1/4 teaspoons ground cumin
1 teaspoon garlic powder
3/4 teaspoon chili powder
1 cup Original Bisquick™ mix
1 cup yellow cornmeal
1/2 cup milk
1/2 cup water
1 teaspoon baking powder, if desired

Steps:

  • Heat oven to 375°F. In 10-inch skillet, cook beef, seasoned salt, white pepper, bell pepper, jalapeño and onion over medium heat, stirring occasionally, until beef is brown; drain.
  • Stir black-eyed peas, tomatoes, cumin, garlic powder and chili powder into beef mixture. Spoon beef mixture into ungreased rectangular baking dish, 13x9x2 inches. Set aside.
  • In medium bowl, stir together all remaining ingredients. Pour evenly over beef mixture.
  • Bake casserole 40 to 50 minutes or until light golden.

Nutrition Facts : Calories 275, Carbohydrate 34 g, Cholesterol 35 mg, Fiber 6 g, Protein 18 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 700 mg

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