Black-Eyed Pea Casserole

Layered with ground beef, wild rice, spicy legumes and creamy sauce, black-eyed pea casserole makes a hearty, satisfying dinner. Like most of our favorite casserole recipes, it’s a cinch to assemble—especially considering that the recipe makes two big pans. Eat one tonight and freeze one for later, or carry both to that church potluck or game-day bash. We promise they’ll disappear in a flash.

This recipe, contributed by Taste of Home reader Kathy Rogers of Natchez, Mississippi, pulls together pantry staples like canned black-eyed peas and condensed cream of mushroom soup. Ground beef and fresh chopped peppers and onions add heft and a savory backbone.

Black-eyed peas are a healthy protein, packed with fiber, iron and folate. In addition to their nutritional benefits, they’re associated with good luck—especially when eaten on New Year’s Day. In the South, the black-and-white legumes are traditionally paired with leafy greens and cornbread, which symbolize cash and gold. But we say the creamy, savory beans are delicious enough to enjoy all year long.

Black-Eyed Pea Casserole Ingredients

• Long-grain and wild rice mixes: Why use two kinds of rice? Long-grain rice offers a mild flavor and tender bite, and can absorb a lot of juice. Wild rice has a stronger, nuttier taste and a heartier bite, making it a nice accent grain.
• Ground beef: You can use ground chuck or a leaner type of ground beef, whichever you prefer.
• Onions and green peppers: Chopped fresh vegetables add sweetness and a bit of crunch.
• Black-eyed peas with jalapenos: Canned black-eyed peas with jalapenos are a handy shortcut ingredient. If you don’t like heat, use plain black-eyed peas.
• Condensed cream of mushroom soup: Condensed soups are a shortcut to delicious sauces, and cream of mushroom soup makes this savory casserole rich and full of flavor.
• Shredded cheddar cheese: Top the casserole with a layer of cheese for a bubbly, gooey finish.

Directions

Step 1: Cook the rice

In a large saucepan, cook the rice mixes according to the package directions.

Step 2: Brown the beef

Meanwhile, in a large skillet, cook the beef, onions and green peppers over medium heat until the meat is no longer pink. Drain any excess fat.

Step 3: Stir up the casserole mix

In a large bowl, combine the black-eyed peas, cream of mushroom soup, rice and the beef mixture. Mix them well.

Transfer the mixture to two greased 2-1/2-quart baking dishes.

Step 4: Bake the casserole

Cover the casserole with foil and bake it at 350°F for 20 to 25 minutes or until it’s heated through. Uncover the casserole, sprinkle it with cheese and bake it for an additional five minutes or until the cheese is melted.

Black-Eyed Pea Casserole Variations

• Add veggies: Most casseroles are versatile and can easily accommodate extra veggies. Stir in steamed, drained greens; collards are traditional, but spinach, kale or chard would work, too. Add chopped garlic or diced tomatoes, canned corn or mushrooms.
• Spice it up: Love heat? Add minced chiles to the ground beef skillet in Step 2, or a dash of cayenne pepper to the casserole mix in Step 3. You can even add chopped, precooked spicy sausages to make the casserole even heartier.
• Lighten it up: You can easily use ground turkey instead of ground beef for a lighter casserole. You can also replace the condensed soup by making a roux-based sauce with butter, flour, broth or milk, and mushrooms.
• Downsize it: This recipe makes two casseroles—enough for a big potluck, or to make one and freeze one for later. You can cut the recipe in half if you only want one casserole.

How to Store Black-Eyed Pea Casserole

Keep leftover black-eyed pea casserole in an airtight container in the refrigerator. It will last for up to five days.

Can you freeze black-eyed pea casserole?

Yes, you can freeze most casseroles, including black-eyed pea casserole. To freeze an unbaked casserole, stop at Step 3, cover the baking dishes with a layer of storage wrap and a layer of foil, and store them in the freezer. To freeze a baked casserole, allow it to cool completely, then cover it as mentioned and freeze it. Whether baked or unbaked, black-eyed pea casserole will last for up to three months in the freezer.

How do you reheat black-eyed pea casserole?

To reheat a large portion of casserole, bake it at 350° in an oven or toaster oven until it’s heated through, about 20 minutes. It’s easiest to reheat smaller servings in the microwave. Simply transfer a portion to a microwave-safe plate, sprinkle it with a teaspoon of water, and heat it in 45- to 60-second bursts until it’s hot.

Black-Eyed Pea Casserole Tips

Can you make homemade black-eyed peas for this casserole?

You can definitely use homemade black-eyed peas for this casserole; they’re even more economical than canned. Cooking dry beans from scratch simply takes longer. Plan to soak the beans overnight, then drain the soaking water. Put them in a large pot with enough water to cover them. Bring the water to a boil, then reduce the heat and simmer the black-eyed peas until they’re tender, about three to four hours. You may add any aromatics you like to the pot: fresh or dried herbs, peppercorns, pepper flakes, dried chiles or bay leaves.

What else can you serve with black-eyed pea casserole?

Naturally, black-eyed pea casserole pairs wonderfully with most Southern dishes. Keep the pairing classic by serving them with collard greens and cornbread, or mix it up with a side of crispy hush puppies. The casserole is already a hearty one-dish meal, packed with protein and starch, so you really only need to add a vegetable. Consider a green salad with creamy dressing, roasted vegetables or steamed broccoli. Biscuits or rolls are great for soaking up any extra sauce.