Black-Eyed Pea Casserole
"From Taste of Home Church Supper Cookbook: This group-size meal is quick, simple and tasty."
- Ready In:
- 1hr 15mins
- Ingredients:
- 7
- Serves:
-
24
ingredients
- 2 (6 ounce) packages long grain and wild rice blend
- 2 lbs ground beef
- 2 medium onions, chopped
- 2 small green peppers, chopped
- 4 (15 1/2 ounce) cans black-eyed peas with jalapenos, rinsed and drained
- 2 (10 3/4 ounce) cans cream of mushroom soup
- 1 1⁄3 cups shredded cheddar cheese
directions
- In a large saucepan, cook the rice mixes according to package directions.
- Iin 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 the beef mixture.
- Transfer to two greased 2 1/2 quart baking dishes.
- Cover
- Bake at 350 degrees for 20 to 25 minutes or until heated through.
- Uncover.
- Sprinkle with cheese.
- Bake 5 minutes longer or until cheese is melted.
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Reviews
-
Comforting casserole. Needed additional salt and pepper, for my taste, or would have been too bland. -
This was so easy and so good! Everyone we invited over to share this with loved it. Thanks for the great recipe.
RECIPE SUBMITTED BY
<p>I love to cook, but hate to measure ... so I pretty much guess at everything :) </p>
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