Black-Eyed Pea Casserole
A delicious and nutritious casserole featuring black-eyed peas, cheese, and vegetables, perfect for family dinners and gatherings.
Ingredients
Main Ingredients
- 2 cups cooked black-eyed peas Can use canned or boiled
- 1 cup shredded cheddar cheese Can substitute with dairy-free alternative
- 1 cup chopped onions
- 1 cup diced bell peppers Any color of bell pepper works
- 1 cup chopped tomatoes
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- to taste Salt and pepper
- 1 cup breadcrumbs Use gluten-free if needed
- 2 tablespoons olive oil
Instructions
Preparation
- Gather all the ingredients and prepare them for assembly.
- Cook the black-eyed peas if you haven't already.
- Chop the onions, bell peppers, and tomatoes into bite-sized pieces.
- Measure out the shredded cheese and breadcrumbs.
Cooking
- In a large bowl, combine the cooked black-eyed peas, chopped vegetables, garlic powder, paprika, salt, and pepper.
- Stir the mixture well until everything is evenly incorporated.
- Add the shredded cheddar cheese and mix gently.
- Preheat the oven to 350°F (175°C) and grease a 9x13-inch baking dish.
- Pour the mixture into the prepared dish, spreading it out evenly.
- In a separate bowl, mix the breadcrumbs with the remaining olive oil until moistened.
- Sprinkle the breadcrumb mixture evenly over the top of the casserole.
- Bake for 30-35 minutes until the top is golden brown and crispy.
- Allow the casserole to cool for a few minutes before serving.
- Cut into squares or scoop out portions before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 350°F (175°C).