Black Eyed Pea Casserole
This lucky black eyed pea casserole combines wild rice, black eyed peas, vegetables, and hearty sausage for the perfect good luck dish. Serve it as a side or main dish. Either way, I hope it brings you prosperity!
Black eyed peas are one of those vegetables that get overlooked more than it should. But I am not one for leaving anyone out so let’s give them a moment.
They are delicious and supposed to bring you good luck. That’s a winning combination in my book! Instead of just boiling them like everyone usually does, I thought it might be fun to turn them into a casserole. And I’m glad I did!
It’s delicious, budget friendly, and serves a crowd or a large family dinner. Plus, it’s a twist on the usual side dishes you serve so the family will be impressed!
Your New Year’s Spread
More Black Eyed Peas: Black Eyed Pea Chili | Hoppin’ John
Appetizers: Bar Snack Mix | Deviled Eggs | Caramel Corn Cups
Sweets: Banana Pudding Truffles | Peanut Butter Bars
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See recipe card for complete information on ingredients and their quantities.
Ingredient Notes
- Sausage: I use spicy pork sausage but you can easily swap it for another flavor or use ground beef. Ground turkey also works great you just might need to add a little more seasoning.
- Black eyed peas: I like to use frozen black eyed peas because they hold their texture when baking and don’t get too soft. If you use dried, be sure to cook them before adding them to the casserole or they will be too firm.
- Rice: You can use plain white rice or brown rice, but I like to use wild rice. It adds some different flavor and texture, as well as color. Reduce the cooking time to 30 minutes if using white rice because it cooks faster.
- Spinach: Use fresh spinach or swap out for kale. You can also leave it out all together. If you have to use frozen, you might want to add a little extra.
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How To Make Black Eyed Pea Casserole
- Preheat oven to 375F. Cook the bacon over medium heat until crispy. Remove and drain. Add the sausage to the pot and cook until no longer pink.
- Take out the sausage and add the onion, garlic, spices, and rice. Stir it to coat with the leftover fat from the sausage.
- Cook to toast the rice lightly and soften the onion.
- Add in the black eyed peas, cooked sausage, tomatoes, and green chilies. Stir to combine everything.
- Stir in the spinach and the broth. Bring everything to a boil and remove from the heat. Add the broth and spinach. Bring to a boil. Remove from the heat.
- Pour everything into a deep 9×13 baking dish. Cover with foil and bake for 30 minutes. Remove the foil, top with cheddar cheese and bake for 15-20 minutes more. Remove from the oven and top with the chopped bacon. Serve warm.
For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.
Storage
Store any leftovers in and airtight container, in refrigerator, for up to 4 days. reheat in a skillet on the stovetop or in the microwave in short intervals. You can also reheat it in the oven at 350F until warmed through.
I prefer the skillet or oven methods for reheating because the peas tend to pop in the microwave.
Prep ahead for the holidays and freeze the casserole to make the busy time easier. Cook, completely cool, and wrap in plastic wrap and then in aluminum foil. Or use a freezer safe container. Be sure to thaw overnight in the fridge before reheating.
Frequently Asked Questions
Black eyed peas supposedly represent prosperity. Eating them on January 1st means good luck for the coming year. I don’t know if it’s true but why take the risk 😉
This depends on the peas. I use frozen peas which are already par-cooked, or canned peas which are too. If you use dried black eyed peas, you will need to soak and cook them first according to package directions.
Absolutely! Just skip the sausage and bacon, use vegetable broth instead of chicken broth, and change up the cheese. The dish is already gluten-free!
Recipe Tips & Tricks
- Special diet: Make it vegetarian/vegan by skipping meat and using vegetable broth and vegan cheese.
- Rice choices: Use white, brown, or wild rice. Brown or wild rice takes longer to cook.
- Flip flavors: Bell peppers, Rotel, and Southwest seasoning give it a Tex-Mex vibe. Swap for plain diced tomatoes and all-purpose seasoning for traditional Southern flavor.
- Prep ahead: Cook bacon and sausage ahead in large skillet. Store in the fridge until ready to bake. Then assemble and go.
- Protein swaps: Use ground beef or ground turkey instead of pork sausage.
This black eyed pea casserole recipe is perfect for new years day and a different way to serve those lucky peas you love.
If you love this recipe as much as I do, please leave us a ⭐️⭐️⭐️⭐️⭐️ five-star review in the comment section below. Thanks!
Black Eyed Pea Casserole Recipe
Ingredients
- 5 slices bacon diced
- 1 pound ground pork sausage
- 1 small onion diced (apprx 1 cup)
- 2 cloves garlic minced
- 1½ cups wild rice mix
- 1 teaspoon cajun seasoning
- ½ teaspoon salt
- 10 ounces diced tomatoes
- 4 ounces chopped green chilies
- 30 ounces black eyed peas frozen
- 3 cups chicken broth
- 3 cups fresh spinach
- 2 cups cheddar cheese shredded
Instructions
- Preheat oven to 400F. In a large dutch oven or pot, cook bacon over medium heat until crispy. Remove the bacon to a paper towel lined plate.
- Add the pork sausage to the pot and cook until no longer pink. Remove to a bowl.
- In the pork and bacon fat, add the onions, garlic, wild rice, and spices.
- Cook for roughly 5 minutes to toast the rice and soften the onion.
- Add the black eyed peas, diced tomatoes, chopped green chilies, cooked sausage, and broth.
- Bring to a boil.
- Remove from the heat and stir in the spinach.
- If the pot you are cooking in isn’t oven safe, carefully transfer the casserole to a casserole dish, cover tightly with foil, and bake for 30 minutes.
- Remove the foil and top with the shredded cheese. Continue baking for an additional 10-15 minutes or until the cheese is melted and the rice is tender.
- If the pot you are cooking in IS oven safe, add the top and bake for 30 minutes. Remove the top and cover with cheese. Bake an additional 10-15 minutes or until the cheese is melted and the rice is tender.
- Remove from the oven and top with crispy bacon.
- Serve warm and enjoy!
Notes
- Special diet: Make it vegetarian/vegan by skipping meat and using vegetable broth and vegan cheese.
- Rice choices: Use white, brown, or wild rice. Brown or wild rice takes longer to cook.
- Flip flavors: Bell peppers, Rotel, and Southwest seasoning give it a Tex-Mex vibe. Swap for plain diced tomatoes and all-purpose seasoning for traditional Southern flavor.
- Prep ahead: Cook bacon and sausage ahead in large skillet. Store in the fridge until ready to bake. Then assemble and go.
- Protein swaps: Use ground beef or ground turkey instead of pork saus
Nutrition
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