Best 6 Mamas Black Eyed Pea Casserole Recipes

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Get ready to savor the flavors of a classic Southern comfort food—Mama's Black-Eyed Pea Casserole. This hearty and flavorful casserole is a staple in many households, offering a perfect blend of textures and tastes that will warm your soul. Packed with tender black-eyed peas, succulent vegetables, and a creamy, savory sauce, this casserole is sure to become a family favorite. Whether you're cooking for a special occasion or a cozy night in, Mama's Black-Eyed Pea Casserole will surely hit the spot. Join us on this culinary adventure as we explore the simple yet delicious steps to creating this irresistible dish.

Here are our top 6 tried and tested recipes!

BLACK-EYED PEA CASSEROLE



Black-Eyed Pea Casserole image

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

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

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.

BLACK-EYED PEA CASSEROLE



Black-Eyed Pea Casserole image

Big family or big appetites? Here's a hearty casserole to satisfy the hungriest.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h10m

Yield 12

Number Of Ingredients 16

1 1/2 pounds ground beef
2 1/2 teaspoons seasoned salt
1/2 teaspoon white or black pepper
1 medium green bell pepper, chopped (1 cup)
1 small jalapeño chile, finely chopped
2/3 cup chopped onion
2 cans (15 to 16 ounces each) black-eyed peas, rinsed and drained
1 can (14.5 ounces) stewed tomatoes, undrained
1 1/4 teaspoons ground cumin
1 teaspoon garlic powder
3/4 teaspoon chili powder
1 cup Original Bisquick™ mix
1 cup yellow cornmeal
1/2 cup milk
1/2 cup water
1 teaspoon baking powder, if desired

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 275, Carbohydrate 34 g, Cholesterol 35 mg, Fiber 6 g, Protein 18 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 700 mg

MAMA'S BLACK-EYED PEA CASSEROLE BY EMERIL



Mama's Black-Eyed Pea Casserole by Emeril image

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

1 lb ground beef
1 medium yellow onion, diced
2 garlic cloves, chopped
3 cups cooked black-eyed peas
1 medium jalapeno, diced
1 (10 ounce) can diced tomatoes (recommended ( Ro-tel)
1 (10 ounce) can cream of mushroom soup
1 (10 ounce) can cream of chicken soup
1 (10 ounce) can mild enchilada sauce
2 -3 dashes louisiana hot sauce
2 tablespoons Emeril's Original Essence
1 (6 -8 count) package corn tortillas
butter
2 cups grated cheddar cheese
chopped green onion, for garnish

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 CASSEROLE



Black-Eyed Pea Casserole image

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

1 pound ground beef
1 medium yellow onion, diced
2 cloves garlic, minced
2 (15.8 ounce) cans black-eyed peas, undrained
2 cups cooked long-grain rice
1 (14.5 ounce) can diced tomatoes, drained
1 ½ cups shredded Monterey Jack cheese
salt and ground black pepper to taste

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

NOT YOUR MAMA'S BLACK-EYED PEAS



Not Your Mama's Black-Eyed Peas image

The infusion of spices, herbs, heavy cream, okra, and Andouille sausage is sure to take this traditional dish to a different level - one that your family and friends will love.

Provided by CookingWithShelia

Categories     Black-Eyed Pea Recipes

Time 45m

Yield 8

Number Of Ingredients 13

3 tablespoons olive oil
½ cup chopped white onion
½ cup chopped celery
¼ cup chopped shallots
4 cloves garlic, crushed and chopped
1 pound Andouille sausage, diced
½ cup unsalted butter
1 teaspoon cayenne pepper
salt and freshly ground black pepper to taste
2 (15 ounce) cans black-eyed peas, rinsed and drained
4 cups chicken stock
1 cup heavy cream
1 (10 ounce) package frozen whole okra

Steps:

  • Heat olive oil in a large pot or dutch oven over medium heat. Stir in onion, celery, shallot, and garlic. Cook for 2 minutes.
  • Add diced sausage to the pot and cook for 2 to 3 minutes. Remove some of the sausage for garnish and set aside. Add butter, cayenne pepper, salt, and pepper; cook for 3 to 4 minutes. Add peas and cook for 3 to 5 minutes. Pour in chicken stock, bring to a simmer, reduce heat to low, and simmer for 15 minutes.
  • Stir in heavy cream. Remove 1/2 of the soup and puree in a blender. Return pureed black-eyed pea mixture to the pot and continue cooking on low, stirring well, for 3 to 5 minutes.
  • Meanwhile, add okra to a cast iron skillet and cook over medium-high heat until they are well charred, 3 to 4 minutes. Add okra to black-eyed peas and serve garnished with reserved sausage pieces.

Nutrition Facts : Calories 541.8 calories, Carbohydrate 22.7 g, Cholesterol 104.5 mg, Fat 44.9 g, Fiber 5.3 g, Protein 14.1 g, SaturatedFat 20.7 g, Sodium 1197.6 mg, Sugar 1.6 g

BLACK EYED PEA CASSEROLE



Black Eyed Pea Casserole image

In our town, we have some businesses where the employees get together and publish there own recipe book. This is from one of those books. My older sister submitted this recipe probably 10 years ago.

Provided by Chef Roly-Poly

Categories     One Dish Meal

Time 1h30m

Yield 1 Casserole, 10 serving(s)

Number Of Ingredients 8

1 1/2 lbs ground round
1 medium onion, chopped
3 (15 ounce) cans jalapeno black-eyed peas (2 drained, 1 not )
2 cups cooked MINUTE rice
1 (15 ounce) can tomato sauce
1 (10 ounce) can Rotel Tomatoes
salt and pepper
grated cheese (optional)

Steps:

  • Brown meat and drain, add onions and cook untul translucent. In a 9x13 inch baking dish, mix all ingredients except cheese. Bake at 350 degrees for 30-40 minutes. Top with cheese if desired.

Nutrition Facts : Calories 332.3, Fat 14.6, SaturatedFat 5.4, Cholesterol 48.3, Sodium 767, Carbohydrate 31, Fiber 5.2, Sugar 2.3, Protein 19.3

Tips:

  • Soak the black-eyed peas overnight: This will help to soften them and reduce the cooking time.
  • Use a variety of vegetables: This will add flavor and texture to the casserole. Some good options include onions, celery, carrots, and bell peppers.
  • Season the casserole well: Black-eyed peas have a mild flavor, so it's important to season them well. Use a combination of salt, pepper, garlic, and onion powder.
  • Don't overcook the casserole: The black-eyed peas should be tender but still have a slight bite to them. Overcooking will make them mushy.
  • Serve the casserole hot: This is a hearty dish that is best served hot. It can be served as a main course or a side dish.

Conclusion:

Mama's Black-Eyed Pea Casserole is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is packed with flavor and nutrition, and it can be easily customized to your liking. So next time you're looking for a comforting and satisfying meal, give this casserole a try. You won't be disappointed!

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