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
This group-size dish is quick, simple and tasty. People always ask for "just a little more". I guess you could call it one of my Southern favorites.-Kathy Rogers, Natchez, Mississippi
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 2 casseroles (12 servings each).
Number Of Ingredients 7
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.
Nutrition Facts : Calories 122 calories, Fat 6g fat (3g saturated fat), Cholesterol 26mg cholesterol, Sodium 247mg sodium, Carbohydrate 8g carbohydrate (1g sugars, Fiber 1g fiber), Protein 9g protein.
CASSEROLE WITH BLACK-EYED PEAS
This is a delicious casserole and it's so easy to make. I've put it in the crockpot for 4 hours on low instead of baking it, and that works great, too, especially if you're taking it to a pot-luck. Southwestern U.S. is where you'll find this great recipe.
Provided by PanNan
Categories Cheese
Time 45m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Brown meat.
- Combine all ingredients in 13X9X2 casserole.
- Bake at 350 degrees for 25 minutes.
- Serve.
BLACK-EYED PEA CASSEROLE
This black-eyed pea casserole is one of my husband's favorite meals, we serve this with a little cornbread and a salad. This is a very adaptable recipe, depending on the canned tomatoes and cheese you choose.
Provided by Wendy F
Time 45m
Yield 10
Number Of Ingredients 8
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.
Nutrition Facts : Calories 282.8 calories, Carbohydrate 23.8 g, Cholesterol 42.9 mg, Fat 12.8 g, Fiber 3.6 g, Protein 17.2 g, SaturatedFat 6.2 g, Sodium 449.7 mg, Sugar 1.6 g
BLACK-EYED PEA CASSEROLE
Make and share this Black-Eyed Pea Casserole recipe from Food.com.
Provided by dicentra
Categories One Dish Meal
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 284.4, Fat 11.4, SaturatedFat 4.1, Cholesterol 40.2, Sodium 514.5, Carbohydrate 29.1, Fiber 4.3, Sugar 3.6, Protein 16.7
BLACK EYED PEA CASSEROLE
I do not know where I got this recipe from but I know I adapted it. We eat a mostly fresh / low-meat diet. But you can sub the soy crumbles for ground beef and the vegetables for canned. Excellent for left-over night if you have the rice, beans and a bit of cheese laying around.
Provided by amensista
Categories One Dish Meal
Time 40m
Yield 6 1 cup, 6 serving(s)
Number Of Ingredients 10
Steps:
- Brown the soy crumbles or meat. Combine all in a sprayed 13X9" baking dish. Bake at 350 degrees for 25 minutes.
Nutrition Facts : Calories 336.8, Fat 10.2, SaturatedFat 4.5, Cholesterol 19.8, Sodium 1050.1, Carbohydrate 38.2, Fiber 7.2, Sugar 3.2, Protein 23.8
MEDITERRANEAN BLACK-EYED PEAS CASSEROLE
Make and share this Mediterranean Black-Eyed Peas Casserole recipe from Food.com.
Provided by sarajweyland
Categories Beans
Time 35m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Heat the oil in a medium-sized casserole dish on the stove top. Add the garlic and onion and cook for a few minutes.
- Add the peas, tomatoes, mushrooms, carrots, herbs and tamari. Bring to a boil, then lower the heat and simmer for 10-15 minutes. The vegetables should still have a little crunchiness. Add a little water during the cooking process if needed.
- Remove from the heat and add the courgettes. Serve from the casserole dish and garnish with capers and fresh herbs (1 tbsp of basil, oregano and parsley).
Nutrition Facts : Calories 181.8, Fat 4.6, SaturatedFat 0.8, Sodium 511.6, Carbohydrate 29.6, Fiber 7.6, Sugar 8.8, Protein 8.2
MAMA'S BLACK-EYED PEA CASSEROLE BY EMERIL
This is a recipe from Emeril Live during his "Football Contest" episode. It is really delicious. The only changes I made to it was to drain the diced tomatoes. The recipe doesn't state how many tortillas to use but I suggest using 5 on the bottom layer and 5 on the second layer. I used approx. 14 and that was to much for our taste. Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast): 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried oregano 1 tablespoon dried thyme Combine all ingredients thoroughly. Yield: 2/3 cup
Provided by HappyTune
Categories Onions
Time 11m
Yield 6-8 serving(s)
Number Of Ingredients 15
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.
BLACK-EYED PEA GREEN BEAN CASSEROLE
I started experimenting more with black-eyed peas and have really come to love them. They're so rich in flavor and very filling! Greenbeans are my favorite vegetable and I think that a greenbean/wax bean blend would also be great for this casserole. This would be a great potluck dish, even non-vegetarians may like it. And lately I've had this real hankering for french-fried onions, so here goes!
Provided by the80srule
Categories < 4 Hours
Time 1h15m
Yield 6 , 6 serving(s)
Number Of Ingredients 16
Steps:
- First cook the black-eyed peas (no pre-soaking required!) by placing the garlic and oil in a pot and simmer until lightly browned.
- Pour in the water and black-eyed peas, mix well. Add the seasonings.
- Cover the pot and let it cook for about 30-45 minutes, or until the peas are tender but not mushy.
- For the greenbeans, if using canned, just rinse and drain. For fresh/frozen, just steam them to their desired consistency. I like them kinda soft but other people may like them chewier.
- While the peas are in their last 10-15 minutes of cooking time, preheat the oven to 350°F.
- In a 2-qt baking dish, mix the mushroom soup and yogurt together.
- Blend the soy sauce in next.
- When the soy sauce is incorporated in the cream sauce, add the spices.
- Drain any excess water from the black-eyed peas and put them into the baking dish, mixing well.
- Mix the greenbeans in too.
- Top with french-fried onions and bake for 25-30 minutes or until the cream sauce is bubbly.
Nutrition Facts : Calories 170.7, Fat 4.8, SaturatedFat 1.1, Cholesterol 1.2, Sodium 545.9, Carbohydrate 24.2, Fiber 4, Sugar 4.7, Protein 9.1
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