Black Eyed Pea Casserole Recipe

This Black Eyed Pea Casserole brings good luck! Wild rice, black eyed peas, veggies, and sausage create comfort food for a crowd.

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Course: Main Dishes

Cuisine: American

Prep Time: 15

Cook Time: 45

Total Time: 1

Servings: servings

Author: Jennifer Stewart

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!

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