Black-Eyed Pea Casserole - Carolina Country

Black-Eyed Pea Casserole

4.5/5 rating (2 votes)
  • Category: Holiday
  • Servings: 2 casseroles (10-12 servings each)
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Black-Eyed Pea Casserole


  • 2 packages (6 oz. 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 oz. each) black-eyed peas with jalapenos, rinsed and drained
  • 2 cans (10 3/4 oz. each) condensed cream of mushroom soup, undiluted
  • 1 1/3 cups shredded cheddar cheese


  1. In a large saucepan, cook the rice mixes according to package. Meanwhile, in a large skillet, cook the beef, onions and green peppers over medium heat until the meat is no longer pink; drain.

  2. In a large bowl, combine the peas, soup, rice and beef mixture. Transfer to two greased 2 1/2-quart baking dishes. Cover and bake at 350 degrees for 20-25 minutes or until heated through. Uncover; sprinkle with cheese. Bake 5 minutes longer or until cheese is melted.

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4.5/5 rating (2 votes)

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