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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Black Eyed Pea Casserole Recipe

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This recipe for Black Eyed Pea Casserole is from Research Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Cooked rice
4 cans black eyed peas with juice
4 cans Rotel tomatoes with juice
1-2 lbs. hamburger meat browned & drained
Velveeta cheese sliced to cover top of casserole
Directions:
Directions:
Combine black eyed peas and Rotel tomatoes and let simmer while you brown the hamburger meat. After you have browned and drained the meat, place into the pot with peas & tomatoes and let simmer. Place the cooked rice into baking dish (make sure it is deep enough to hold peas/tomatoes/meat mixture) and pat rice on bottom and up sides. Place warmed mixture on top of rice lined baking dish and cover the top with sliced Velveeta cheese. Bake at 350º until cheese is melted. Serve & enjoy - this is especially good with pan of cornbread!
Personal Notes:
Personal Notes:
Linda Burke used to make this recipe especially for Cathy Sainz, because she enjoyed it so much!

 

 

 

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