Best Mamas Black Eyed Pea Casserole By Emeril Recipes
MAMA'S BLACK-EYED PEA CASSEROLE
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.
MAMA'S BLACK-EYED PEA CASSEROLE BY EMERIL
This is a recipe from Emeril Live during his "Football Contest" episode. It is really delicious. The only changes I made to it was to drain the diced tomatoes. The recipe doesn't state how many tortillas to use but I suggest using 5 on the bottom layer and 5 on the second layer. I used approx. 14 and that was to much for our taste. Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast): 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 Combine all ingredients thoroughly. Yield: 2/3 cup
Provided by HappyTune
Categories Onions
Time 11m
Yield 6-8 serving(s)
Number Of Ingredients 15
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 black-eyed 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°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.
BLACK EYED PEA CASSEROLE
In our town, we have some businesses where the employees get together and publish there own recipe book. This is from one of those books. My older sister submitted this recipe probably 10 years ago.
Provided by Chef Roly-Poly
Categories One Dish Meal
Time 1h30m
Yield 1 Casserole, 10 serving(s)
Number Of Ingredients 8
Steps:
- Brown meat and drain, add onions and cook untul translucent. In a 9x13 inch baking dish, mix all ingredients except cheese. Bake at 350 degrees for 30-40 minutes. Top with cheese if desired.
Nutrition Facts : Calories 332.3, Fat 14.6, SaturatedFat 5.4, Cholesterol 48.3, Sodium 767, Carbohydrate 31, Fiber 5.2, Sugar 2.3, Protein 19.3
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
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 2 casseroles (12 servings each).
Number Of Ingredients 7
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.
BLACK-EYED PEA CASSEROLE
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
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
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