• 20servings
  • 45minutes
  • 122calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B6, B9, B12, H, C, D, P
MineralsZinc, Copper, Fluorine, Chromium, Silicon, Calcium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 2 packages (6 ounces each ) long grain and wild rice mix

  2. 2 pounds ground beef

  3. 2 medium onions, chopped

  4. 2 small green peppers, chopped

  5. 4 cans (15-1/2 ounces each ) black-eyed peas with jalapenos, rinsed and drained

  6. 2 cans (10-3/4 ounces each ) condensed cream of mushroom soup, undiluted

  7. 1-1/3 cups shredded cheddar cheese

Instructions Jump to Ingredients ↑

  1. Black-Eyed Pea Casserole Recipe photo by Taste of Home 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.

  2. In a large bowl, combine the peas, soup, rice and beef mixture. Transfer to two greased 2-1/2-qt. baking dishes.

  3. 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).


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