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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 20 |
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This group-size dish is quick, simple and tasty. People always ask for just a little more . I guess you could call it one of my Southern favorites.Kathy Rogers, Natchez, Mississippi Ingredients:
2 packages (6 ounces each) long grain and wild rice mix |
2 pounds ground turkey or beef |
2 medium onions, chopped |
2 small green peppers, chopped |
4 cans (15-1/2 ounces each) black-eyed peas with jalapenos, rinsed and drained |
2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted |
1-1/3 cups shredded cheddar cheese |
Directions:
1. In a large saucepan, cook the rice mixes according to package directions. Meanwhile, in a large skillet, cook the beef, onions and green peppers over medium heat until the meat is no longer pink; drain.
2. In a large bowl, combine the peas, soup, rice and beef mixture. Transfer to two greased 2-1/2-qt. baking dishes.
3. Cover and bake at 350° for 20-25 minutes or until heated through. Uncover; sprinkle with cheese. Bake 5 minutes longer or until cheese is melted. Yield: 2 casseroles (10-12 servings each).
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