Best Black Eyed Pea Casserole 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.

BLACK-EYED PEA CASSEROLE

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.

BLACK-EYED PEA CASSEROLE

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.

SQUASH CASSEROLE(LIKE BLACK EYED PEA RESTAURANT)

Steps:

• 1. Cut tips off squash and cut each squash into 3 or 4 pieces. Drop squash and chopped onion into a large saucepan with enough boiling water to cover. Return to boil, reduce heat and cook until tender. Drain well in colander and mash, allowing excess liquid to drain.
• 2. Combine with beaten eggs, 1-cup breadcrumbs, butter, sugar, salt, onion, and pepper. Turn into a greased 3-quart casserole.
• 3. Toss remaining bread crumbs with melted butter and sprinkle over top of casserole. Bake at 350 degrees for 30 minutes, until lightly browned.

BLACK-EYED PEA CASSEROLE

Steps:

• Heat oven to 375°F. In 10-inch skillet, cook beef, seasoned salt, white pepper, bell pepper, jalapeño and onion over medium heat, stirring occasionally, until beef is brown; drain.
• Stir black-eyed peas, tomatoes, cumin, garlic powder and chili powder into beef mixture. Spoon beef mixture into ungreased rectangular baking dish, 13x9x2 inches. Set aside.
• In medium bowl, stir together all remaining ingredients. Pour evenly over beef mixture.
• Bake casserole 40 to 50 minutes or until light golden.

BLACK-EYED PEA AND HAM CASSEROLE

Steps:

• Heat oil in a large skillet over medium heat. Add ham, onion, and hot sauce. Cook until onions are tender, about 3 minutes.
• Add undrained peas, rice, and salt. Reduce heat to medium-low, cover, and cook until heated throughout, about 5 minutes.

MAMA'S BLACK-EYED PEA CASSEROLE BY EMERIL

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.

BLONDIE'S NEW YEAR'S DAY BLACK-EYED PEA CASSEROLE

Steps:

• 1. Preheat large deeps skillet over med-hi heat. Pour in EVOO. Heat till shimmery. Add onion, jalepenos and celery, saute till onions translucent. Lower heat to med. Add garlic. Saute 2 minutes. Now add jalepenos. Add ground beef; S & P to taste. Break up beef and saute till brown. Drain in a colander, if needed. Return it back to pan, set aside
• 2. In the meantime in a 2qt saucepan over med-hi heat, add EVOO. Heat till shimmery. Lower heat to med and add rice, stirring constantly till it turns light brown. Add broth slowly; add S & P, and butter. Turn oven on @ 350*
• 3. When rice comes to a boil, lower heat as low as possible, just so rice is simmering. Cover pan with a tight-fitting lid. Continue simmering for 20 minutes ~ do not stir during cooking time. Remove from heat when time is up.
• 4. In the pan with meat in it, pour in black-eye peas and Rotel, Fold in and put over med heat till hot. Now fold in rice gently. Adjust seasoning, if needed.
• 5. Spray 13x9 baking dish with cooking spray. Pour casserole into pan. Lay slices of cheese side by side until casserole is covered. Bake in oven until cheese is browning around the edges of the pan. Remove from oven and allow to sit for 10-15 minutes.
• 6. ~~~~~~~~~~~~~~~~~~ENJOY~~~~~~~~~~~~~~~~

BLACK-EYED PEA CASSEROLE RECIPE - (3.5/5)

Steps:

• 1. Preheat oven to 450º. In a 10-inch cast-iron skillet, heat olive oil over medium-high heat. Add onion and bell peppers; cook until softened, stirring occasionally, approximately 4 minutes. Remove from pan. Add beef to pan; cook until browned and crumbly, approximately 5 minutes. Drain beef, if necessary. Stir in onion mixture, cumin, garlic powder, chili powder, black pepper, salt, peas and tomatoes. Remove from heat. Sprinkle with 1 cup cheese. 2. In a medium bowl, combine cornbread mix, milk and remaining 1/4 cup cheese; whisk until smooth. Pour batter over cheese layer, leaving approximately a 1/2-inch border. 3. Bake until cornbread is golden brown, 13 to 15 minutes. Lightly cover with aluminum foil during last 2 minutes of baking time to prevent excess browning, if necessary. Serve immediately.

BLACK EYED PEA CASSEROLE

Steps:

• 1. Cook the ground beef, onion, and bell peppers over medium heat until meat is no longer pink; drain and set aside.
• 2. Cook wild rice mix according to package directions.
• 3. Combine the beef mixture with the wild rice, soup, and peas. Pour into a greased 2 1/2 quart baking dish.
• 4. Cover and bake at 350* for 25 minutes or until heated all the way through. Uncover and sprinkle with cheese. Bake 5 more minutes so the cheese will melt on top.

HOPPIN' JOHN BLACK-EYED PEA CASSEROLE

Steps:

• Combine rice mix, water, and butter in a saucepan. Bring to a boil; reduce heat to low and simmer, covered, until rice is tender, about 25 minutes. Remove from heat and let stand for 5 minutes. Fluff with a fork.
• Preheat oven to 350 degrees F (175 degrees C). Grease a large casserole dish lightly with cooking spray.
• Cook and stir sausage in a large skillet over medium heat until browned and crumbly, 5 to 7 minutes. Drain, reserving some grease in the skillet, and place in a bowl.
• Cook and stir onion and green bell pepper in the skillet until softened, about 5 minutes. Stir in rice, sausage, and hoppin' John until evenly distributed. Season with salt and pepper. Transfer to the prepared casserole dish.
• Bake in the preheated oven until heated through, 30 to 35 minutes. Sprinkle Cheddar cheese on top. Continue baking until cheese is melted, about 10 minutes.

BLACK EYED PEA SQUASH CASSEROLE

Steps:

• Cut off tips of squash. Cut into 3 or 4 pieces. Place in pot and add enough water to just cover. Cook til tender. Drain and mash. Add egg, bread crumbs, butter, sugar, salt, onion and pepper. Cover lightly with bread crumbs. Bake 350* until lightly browned about 30 minutes.

BLACK EYED PEA CASSEROLE

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.

BLACK-EYED PEA CASSEROLE

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. Yield: 2 casseroles (10-12 servings each). Nutritional Facts 1 serving (1 cup) equals 122 calories, 6 g fat (3 g saturated fat), 26 mg cholesterol, 247 mg sodium, 8 g carbohydrate, 1 g fiber, 9 g protein.

BEEF & BLACK EYED PEA BURRITO CASSEROLE - PLAIN CHICKEN

Steps:

• Preheat oven to 350ºF. Lightly spray a 9x13-inch baking dish with cooking spray.
• Brown ground beef in a large skillet. Drain fat. Add taco seasoning and water. Simmer for 5 minutes. Remove from heat. Stir in Rotel tomatoes, cream of chicken, cream of mushroom, enchilada sauce, hot sauce, and black eyed peas.
• Spread ½ to ¾ cup of the meat mixture in the bottom of the baking dish. Top with 1/3 of the tortillas, 1/3 of the remaining meat mixture, and 1 cup of cheese. Repeat layers 2 more times.
• Bake for 30 to 35 minutes, until bubbly.

BLACK-EYED PEA CASSEROLE

Steps:

• Heat oven to 375°F. In 10-inch skillet, cook beef, seasoned salt, white pepper, bell pepper, jalapeño and onion over medium heat, stirring occasionally, until beef is brown; drain.
• Stir black-eyed peas, tomatoes, cumin, garlic powder and chili powder into beef mixture. Spoon beef mixture into ungreased rectangular baking dish, 13x9x2 inches. Set aside.
• In medium bowl, stir together all remaining ingredients. Pour evenly over beef mixture.
• Bake casserole 40 to 50 minutes or until light golden.

BEEF AND BLACK-EYED PEA CASSEROLE

Steps:

• Brown the ground round and garlic in a large skillet over medium heat, stirring until the meat crumbles. Drain and place in a large bowl.
• Add the black-eyed peas and remaining ingredients; stir well.
• Place the mixture in a lightly greased 13 x 9 x 2 inch baking dish. Bake, uncovered, at 350 degrees for 20 minutes.

TEX MEX BLACK EYED PEA CASSEROLE

Steps:

• Bring a medium pot of water to boil. Add the dried peas and boil for 30 minutes, or until tender (as tender as a canned black bean would be). You don't want them to have much of a bite to them, but you don't want them mushy either. Drain the beans when you've got them where you want them.
• In a deep medium skillet, heat the olive oil at medium heat. Add onions and cook until softened, 3 to 4 minutes. Stir in garlic, then rice, broth, cumin, salt and pepper. Bring to a boil, cover and cook for about 20 minutes (just until the rice has *almost* absorbed all of the liquid). Time will vary depending on the type of rice you choose to use (20 minutes for white rice, but longer for brown, etc).
• Preheat the oven to 350 degrees F. Scrape the rice into a large bowl. Add peas, tomatoes, spinach, 1 cup of the cheese and bacon. Stir it all together and then scoop it into a 9x12-inch (or similarly sized) casserole dish. Bake, uncovered, for 20 minutes. Sprinkle remaining cheese on top and bake for an additional 10 minutes, just until cheese is melted.
• Serve in bowls topped with sour cream, fresh cilantro and sliced avocado.