Black-Eyed Pea Casserole is a southern casserole made with sausage, rice, black-eyed peas, and shredded cheese. It makes a great New Year’s Day recipe!
Black-Eyed Peas are so popular in southern cooking. I love to make soups with them. And I make a party dip with them that people rave about. I also love to make this Black-Eyed Pea and Sausage Chili.
Ingredients
- Breakfast Sausage– I use spicy Jimmy Dean breakfast sausage. Use regular breakfast sausage if you don’t want it spicy.
- Onion– either sweet, yellow or white onion works well.
- Condensed Cream of Mushroom Soup– cream of chicken soup can be used instead.
- Rotel Tomatoes– use “Hot” if you want the casserole spicy.
- Worcestershire Sauce– adds some salty flavor. Soy sauce can be used instead.
- 2 cans Black-Eyed Peas– you want to use seasoned black-eyed peas for best flavor. I use Margaret Holmes.
- Cooked Rice– you will need 1 1/2 cups of cooked long-grain rice. You could use wild rice instead. For long grain rice, I really love 4 Sisters.
- Shredded Cheese– I use either Mexican cheese blend or shredded cheddar cheese.
How To Make Black-Eyed Pea Casserole
(More detailed instructions in recipe card below.)
- Brown and crumble 1 pound of sausage and then add onion and cook for a few minutes to soften.
- Mix in a can of condensed cream of mushroom soup, Rotel tomatoes, and Worcestershire sauce. Drain off most of the liquid from the black-eyed peas. (Do not rinse them. It will remove the seasoning.) Mix in black-eyed peas, the rice, and half the cheese.
- Transfer to a baking dish, sprinkle remaining cheese on top and bake for 25 minutes.
Storage
Leftovers will keep for 4 days in an airtight container in the refrigerator. Reheat in microwave.
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Black-Eyed Pea Casserole
Black-Eyed Pea Casserole is a southern casserole made with sausage, rice, black-eyed peas, and shredded cheese. It makes a great New Year's Day recipe!
Ingredients
- 1 pound spicy breakfast sausage, I use Jimmy Dean
- 1 medium onion, diced
- 1 (10.75-ounce) can condensed cream of mushroom soup
- 1 (10-ounce) can Rotel tomatoes
- 2 teaspoons Worcestershire sauce
- 2 (15-ounce) cans Seasoned Black-Eyed Peas, I use margaret Holmes
- 1½ cups cooked white rice
- 2 cups shredded Mexican cheese or cheddar cheese
Instructions
- Brown and crumble the sausage in a large nonstick skillet. Add onion and cook a few more minutes to soften the onion.
- Mix in condensed cream of mushroom soup, Rotel tomatoes, Worcestershire sauce.
- Drain off most of the liquid from the black-eyed peas and stir them into the sausage mmixture. Mix in half the cheese and the rice.
- Transfer to a greased 9×13-inch baking dish. Sprinkle the remaining cheese on top.
- Bake for 25 minutes.
Nutrition information is automatically calculated, so should only be used as an approximation.
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