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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
  • Total Time
    Prep: 20 min. Bake: 25 min.
  • Makes
    2 casseroles (12 servings each)


  • 2 packages (6 ounces each) long grain and wild rice mix
  • 2 pounds ground beef
  • 2 medium onions, chopped
  • 2 small green peppers, chopped
  • 4 cans (15-1/2 ounces each) black-eyed peas with jalapenos, rinsed and drained
  • 2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
  • 1-1/3 cups shredded cheddar cheese


  • 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
1 cup: 122 calories, 6g fat (3g saturated fat), 26mg cholesterol, 247mg sodium, 8g carbohydrate (1g sugars, 1g fiber), 9g protein.

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Average Rating:
  • Connie
    May 1, 2020

    Oh my goodness this is an awesome dish

  • ms11145
    Jan 1, 2020

    While looking for a black eye pea recipe to serve New Year's Day, I found this one. Since I am a vegetarian, I just took out the meat. It's good this way also. Right now it didn't need the cream of mushroom soup in it. I might have to add it tomorrow when I warm it up to add additional creaminess to the dish. I just made it in a skillet so only 1 pan to wash. Win/win.

  • whodges
    Dec 26, 2017

    No comment left

  • D.
    Oct 27, 2016

    Excellent, defiantly 5 stars!

  • NanZim
    Jun 20, 2016

    My husband enjoys this dish. Since I only cook it for him I halved the recipe. Sometimes I freeze the leftovers for another day.

  • xlsalbums
    Jan 1, 2015

    Easy to make and good to eat. I did have Worcestshire sauce added and on the side for those who wanted to add more of that flavor. I'll make this again!

  • kmpatch
    Jan 1, 2015

    This is a very good dish - nice and hearty with the beans and rice. I made a mistake and got the plain black-eyed peas instead of the cans with the jalapenos. But I used all sausage, added the Worcestershire sauce that others suggested, plus a few drops of hot sauce, so it still had some kick. Everyone went back for seconds. Don't skimp on the cheese.

  • Tkeith54
    Apr 12, 2013

    No comment left

  • DJjamalot
    Dec 28, 2012

    Its a Hit!!! I took the advice of a couple other reviews, I added the Worshire sauce and instead of 2 lbs of beef, I added 1 lb beef and 1 lb spicy sausage. To my personal serving I added a dash of Louisiana Hot Sauce. Awesome Recipe. Even those who claim to not like blackeyed peas loved it.

    Sep 25, 2012

    The recipe is seriously very good but needed some flavor. It needed that SOMETHING extra. The awesome fix? My family LOVES it with Lea & Perrin's Worcestshire Sauce. Off Brand's don't cut it. Get the good stuff. Drain your meat and then add it in. Don't just add a few drops. It REALLY makes this recipe come together. I even sprinkle more sauce on my plate cause it's that good with this recipe. So yummy. My husbands favorite! I also sprinkle cheese all over the top not just the edges. You'll be lucky if there's any left in the casserole dish for next day leftovers. =)