Name: Black-Eyed Pea Casserole
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 2 servings
Cuisine: North America, Cajun
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

Black-eyed pea casserole with ground beef and vegetables is a creamy, spicy and hearty dish that's perfect for winter nights.

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

Instructions

1 Cook the rice

2 In a large saucepan, cook the rice mixes according to the package directions.

3 Brown the beef

4 Meanwhile, in a large skillet, cook the beef, onions and green peppers over medium heat until the meat is no longer pink. Drain any excess fat.

5 Stir up the casserole mix

6 In a large bowl, combine the black-eyed peas, cream of mushroom soup, rice and the beef mixture. Mix them well. Transfer the mixture to two greased 2-1/2-quart baking dishes.

7 Bake the casserole

8 Cover the casserole with foil and bake it at 350°F for 20 to 25 minutes or until it's heated through. Uncover the casserole, sprinkle it with cheese and bake it for an additional five minutes or until the cheese is melted.