Black-Eyed Pea Casserole

Black-Eyed Pea Casserole is a southern casserole made with sausage, rice, black-eyed peas, and shredded cheese. It makes a great New Year’s Day recipe!

Black-Eyed Peas are so popular in southern cooking. I love to make soups with them. And I make a party dip with them that people rave about. I also love to make this Black-Eyed Pea and Sausage Chili.

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Ingredients

• Breakfast Sausage– I use spicy Jimmy Dean breakfast sausage. Use regular breakfast sausage if you don’t want it spicy.
• Onion– either sweet, yellow or white onion works well.
• Condensed Cream of Mushroom Soup– cream of chicken soup can be used instead.
• Rotel Tomatoes– use “Hot” if you want the casserole spicy.
• Worcestershire Sauce– adds some salty flavor. Soy sauce can be used instead.
• 2 cans Black-Eyed Peas– you want to use seasoned black-eyed peas for best flavor. I use Margaret Holmes.
• Cooked Rice– you will need 1 1/2 cups of cooked long-grain rice. You could use wild rice instead. For long grain rice, I really love 4 Sisters.
• Shredded Cheese– I use either Mexican cheese blend or shredded cheddar cheese.

How To Make Black-Eyed Pea Casserole

(More detailed instructions in recipe card below.)

1. Brown and crumble 1 pound of sausage and then add onion and cook for a few minutes to soften.
2. Mix in a can of condensed cream of mushroom soup, Rotel tomatoes, and Worcestershire sauce. Drain off most of the liquid from the black-eyed peas. (Do not rinse them. It will remove the seasoning.) Mix in black-eyed peas, the rice, and half the cheese.
3. Transfer to a baking dish, sprinkle remaining cheese on top and bake for 25 minutes.

Storage

Leftovers will keep for 4 days in an airtight container in the refrigerator. Reheat in microwave.

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More Yummy Casseroles

• Old-Fashioned Cabbage Casserole
• Broccoli Rice Casserole
• Southern Broccoli Casserole
• Vidalia Onion Casserole
• Cheesy Grits Casserole with Smoked Sausage
• Savory Sweet Potato Casserole
• Creamed Cauliflower

Print

Black-Eyed Pea Casserole

Black-Eyed Pea Casserole is a southern casserole made with sausage, rice, black-eyed peas, and shredded cheese. It makes a great New Year's Day recipe!

Course Casserole, Side Dish

Cuisine Southern

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 8

Equipment

• Large Nonstick Skillet
• 9×13-inch baking dish

Ingredients

• 1 pound spicy breakfast sausage I use Jimmy Dean
• 1 medium onion diced
• 1 (10.75-ounce) can condensed cream of mushroom soup
• 1 (10-ounce) can Rotel tomatoes
• 2 teaspoons Worcestershire sauce
• 2 (15-ounce) cans Seasoned Black-Eyed Peas I use margaret Holmes
• 1½ cups cooked white rice
• 2 cups shredded Mexican cheese or cheddar cheese

Instructions

• Brown and crumble the sausage in a large nonstick skillet.

  Add onion and cook a few more minutes to soften the onion.
• Mix in condensed cream of mushroom soup, Rotel tomatoes, Worcestershire sauce.
• Drain off most of the liquid from the black-eyed peas and stir them into the sausage mmixture. Mix in half the cheese and the rice.
• Transfer to a greased 9×13-inch baking dish. Sprinkle the remaining cheese on top.
• Bake for 25 minutes.

The post Black-Eyed Pea Casserole appeared first on Spicy Southern Kitchen.