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Black Eyed Pea Casserole

New Year's Day is a time to start with a new slate . This Black Eyed Pea Casserole is the perfect meal to ring in the New Year.
5 from 1 vote


Steamed Rice

  • 1 Cup Long grain rice
  • 2 Cups water


  • 1 Tablespoon Olive oil
  • 1 14-16 oz Package Smoked Sausage sliced in half moon shapes If andouille is available it works great
  • 1 Lb ground beef
  • 1 Large Yellow onion diced
  • 3 stalks of celery diced
  • 1/2 of a large red bell pepper diced
  • 1 can Rotel tomatoes drained
  • 2 cans Black eyed peas drained 15.5 oz cans
  • 1 1/2 teaspoons creole seasoning
  • 1 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • 2 cups shredded pepper jack cheese
  • 1 cup shredded cheddar cheese


For the rice

  • In a sauce pan place 1 cup of rice to 2 cups of water. Bring it up to a boil , place the lid on top and turn down to low . Continue to cook until all the liquid is gone and the rice is done. Set aside.

For the Casserole

  • Preheat oven to 350 degrees
  • In a large skillet heat up olive oil and start cooking the sausage , onion , bell pepper and celery. continue to cook until the onions are clear. You may have to add a little water to the skillet to get all the good stuff off the bottom of the pan.
  • Once the onions are clear put the mixture in a large mixing bowl
  • In the same pan cook the ground meat and add the Creole seasoning, pepper, and garlic
  • Once the meat is cooked add to the mixture in the mixing bowl and stir together
  • Stir in the rice
  • Add drained rotel tomatoes and drained canned black eyed peas Mix well
  • Pour mixture into a 9x13 baking dish prepared with cooking spray
  • Top with pepper jack cheese and then cheddar cheese
  • Bake for 25-30 uncovered
  • Let sit for 20 minutes before serving
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