Email to Amy      

Recipe Categories: wldflowersdrm's HOME PAGEAmish APPETIZERS BBQ BEVERAGES Bisquick BREAD BREAKFAST Brownies Budget CAKESandPIES CANDY CASSEROLES Celebrity Cheesecake COOKIES CookingForOneOrTwo CROCKPOT Dehydrator DESSERTS DIABETIC Dinner EGGS ETHNIC FISHandSEAFOOD FOODSTEAMER Frosting FRUIT Gravy HighAltitude HintsAndTips Holiday_Casseroles IceCream Kids Lipton LOWFAT MARINADES McCormick MEATS Mexican Miscellaneous Muffins NONFOOD PASTA PASTRIES PetRecipes PIZZA POULTRY PRESSURECOOKER QuickAndEasy RestaurantRecipes RetroRecipes RICE SALADandDRESSING SANDWICHES SAUCES SideDish SkilletMeals SNACKS SOUPSandSTEWS SpicesAndSeasoning StateRecipes TasteOfHome VEGETABLES VEGETARIAN Venison WeightWatchers

BlackEyed Pea Casserole




Source of Recipe


Carnation037






List of Ingredients



• 1 pound ground round
  
• 2 (10 or 15 ounce) cans blackeyed peas with Jalapenos
  
• 2 cups cooked rice
  
• 1 (16 ounce) can tomatoes, drained and chopped (2 cups)
  
• 1 cup grated sharp cheddar cheese
  
• 1/2 cup minced onion
  
• 1 tablespoon butter
  
• Salt and pepper to taste
  
• 5 to 6 cloves chopped garlic
  
• Additional chopped Jalapenos (optional)
  






Instructions



1. Preheat oven to 350 degrees. Brown ground beef in a large skillet; drain fat. Mix in all the ingredients in the order given: blackeyed peas, cooked rice, tomatoes, cheese, onion, butter, garlic, salt and pepper. Bake in a 13x9x2 inch baking pan for 20 to 30 minutes.