Black-Eyed Pea Casserole

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.

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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