Black-Eyed Pea Casserole is a southern casserole made with sausage, rice, black-eyed peas, and shredded cheese. It makes a great New Year’s Day recipe! Black-Eyed Peas are so popular in southern cooking. I love to make soups with them. And I make a party dip with them that people rave about. I also love to make this Black-Eyed Pea and Sausage Chili. Want to save this recipe?Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!Please enable JavaScript in your browser to complete this form.Please enable JavaScript in your browser to complete this form.Name *Email *Save Ingredients Breakfast Sausage– I use spicy Jimmy Dean breakfast sausage. Use regular breakfast sausage if you don’t want it spicy. Onion– either sweet, yellow or white onion works well. Condensed Cream of Mushroom Soup– cream of chicken soup can be used instead. Rotel Tomatoes– use “Hot” if you want the casserole spicy. Worcestershire Sauce– adds some salty flavor. Soy sauce can be used instead. 2 cans Black-Eyed Peas– you want to use seasoned black-eyed peas for best flavor. I use Margaret Holmes. Cooked Rice– you will need 1 1/2 cups of cooked long-grain rice. You could use wild rice instead. For long grain rice, I really love 4 Sisters. Shredded Cheese– I use either Mexican cheese blend or shredded cheddar cheese. How To Make Black-Eyed Pea Casserole (More detailed instructions in recipe card below.) Brown and crumble 1 pound of sausage and then add onion and cook for a few minutes to soften. Mix in a can of condensed cream of mushroom soup, Rotel tomatoes, and Worcestershire sauce. Drain off most of the liquid from the black-eyed peas. (Do not rinse them. It will remove the seasoning.) Mix in black-eyed peas, the rice, and half the cheese. Transfer to a baking dish, sprinkle remaining cheese on top and bake for 25 minutes. Storage Leftovers will keep for 4 days in an airtight container in the refrigerator. Reheat in microwave. Pin this now to find it laterPin It More Yummy Casseroles Old-Fashioned Cabbage Casserole Broccoli Rice Casserole Southern Broccoli Casserole Vidalia Onion Casserole Cheesy Grits Casserole with Smoked Sausage Savory Sweet Potato Casserole Creamed Cauliflower Print Black-Eyed Pea Casserole Black-Eyed Pea Casserole is a southern casserole made with sausage, rice, black-eyed peas, and shredded cheese. It makes a great New Year's Day recipe! Course Casserole, Side DishCuisine Southern Prep Time 15 minutes minutesCook Time 25 minutes minutesTotal Time 40 minutes minutes Servings 8 EquipmentLarge Nonstick Skillet9×13-inch baking dish Ingredients1 pound spicy breakfast sausage I use Jimmy Dean1 medium onion diced1 (10.75-ounce) can condensed cream of mushroom soup1 (10-ounce) can Rotel tomatoes2 teaspoons Worcestershire sauce2 (15-ounce) cans Seasoned Black-Eyed Peas I use margaret Holmes1½ cups cooked white rice2 cups shredded Mexican cheese or cheddar cheese InstructionsBrown and crumble the sausage in a large nonstick skillet. Add onion and cook a few more minutes to soften the onion.Mix in condensed cream of mushroom soup, Rotel tomatoes, Worcestershire sauce.Drain off most of the liquid from the black-eyed peas and stir them into the sausage mmixture. Mix in half the cheese and the rice.Transfer to a greased 9×13-inch baking dish. Sprinkle the remaining cheese on top.Bake for 25 minutes. The post Black-Eyed Pea Casserole appeared first on Spicy Southern Kitchen.