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!
Servings: 8
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 9x13-inch baking dish. Sprinkle the remaining cheese on top.
- Bake for 25 minutes.