Irresistible Black-Eyed Pea Casserole
A warm and hearty casserole featuring black-eyed peas, fresh vegetables, and melty cheese, perfect for any gathering or weeknight dinner.
Ingrédients
Main Ingredients
- 2 cups cooked black-eyed peas
- 1 cup shredded cheddar cheese Use good-quality cheese for better melting
- 1 cup chopped onions
- 1 cup diced bell peppers
- 1 cup chopped tomatoes
Seasonings
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- to taste Salt and pepper
Topping
- 1 cup breadcrumbs Consider gluten-free breadcrumbs for a gluten-free version
- 2 tablespoons olive oil
Instructions
Preparation
- Gather and measure out all necessary ingredients. If you haven't cooked your black-eyed peas yet, ensure they are prepared beforehand. Chop your onions, bell peppers, and tomatoes as well.
Cooking
- In a large mixing bowl, combine your cooked black-eyed peas, chopped vegetables, garlic powder, paprika, salt, and pepper. Stir everything together until well mixed.
- Add the shredded cheddar cheese to the mixture and gently mix to ensure the cheese is well incorporated.
- Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish with olive oil.
- Pour the mixture into the baking dish and spread evenly.
- In a small bowl, combine the breadcrumbs with 2 tablespoons of olive oil, mixing until moistened.
- Sprinkle the breadcrumb mixture over the top of the casserole evenly.
- Bake for 30-35 minutes until the top is golden brown and edges are bubbling.
- Allow the casserole to cool for a few minutes before slicing and serving.
Notes
To store leftovers, refrigerate in an airtight container for up to 4 days, or freeze for up to 3 months. Reheat in the oven covered with foil.