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Mama's Black-Eyed Pea Casserole Recipe

Mama's Black-Eyed Pea Casserole

Recipe courtesy Chris Owens

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (51)

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Average Rating:

Total Reviews: 51

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  • on July 29, 2012

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    My whole family really loved this dish. Made it for Memorial Day, now they want to know when will I make it again.

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  • on April 14, 2012

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    So this is the first review I have written but I had to chime in on this recipe. This was amazing!! Of course I had to change it up since I didn't have exactly what it called for...I used one can of cream of chicken and no cream of mushroom, a can hot enchilada sauce, kinda made up an essence and some diced jalapeños from a jar. It turned out fantastically! It was not runny like most of the other people have mentioned. I think that 2 cans of soup was probably just too much. Oh, also worth mentioning...I drained and rinsed the canned peas and drained the tomatoes. I didn't think it was salty at all, JUST RIGHT!

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  • on March 03, 2012

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    I too thought this recipe was too salty. I was disappointed therefore I took a second look at the recipe and realized that instead of using 2 tablespoons of the Essence Seasoning, I used it all.I'm speculating that perhaps the other two people made the same mistake I did.
    I will try it again.

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  • on January 04, 2012

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    The is a great recipe. I love the addition of the jalapenos and enchilada sauce to give this dish a kick. I like flavorful and highly seasoned food. The recommended seasonings were right on. The dish was perfect for my taste buds. It was not too salty for me, in fact I added a little more salt to suit my taste. However, for those of you who like bland under seasoned food I would suggest purchasing low sodium cream of mushroom and chicken soup. Also, if you purchase canned black eye peas choose a brand that contains less sodium. Check the information on the labels!!!!

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  • on November 27, 2011

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    Way too salty. Consider cutting back on salt in the essence in favor of salt the enchilada sauce, etc.

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  • on October 11, 2011

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    I'm sorry but this has way too much salt..are you kidding me? Give a person a heart attack! I followed the recipe to a T and I think the enchilada sauce was waaay too much! It didn't have bad flavor, but I'm surprised no one had mentioned about the overkill on salt!

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  • on January 08, 2011

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    I have made this several times and I am getting ready to make it again tonight. Definitely a keeper. If using canned blackeyed peas make sure you drain them. Other than that I follow the receipe exactly. Love it!!

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  • on January 01, 2011

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    5 stars for taste, ease and portion. I went into making this dish with little expectation. I really think draining the black-eyed peas and Ro-tel make a HUGE difference. DRAIN UNTIL DRY! Also, when draining the excess grease after browning the beef--go out of your way to do a good job. I used 2 cans of pre-cooked BEP's, well-drained but not rinsed. Use a large casserole dish--9x13 MIN--use good judgement on torn tortilla pieces (i used maybe 10-12 tortillas for the whole recipe.
    As you add tomatoes,soups,enchilada sauce, etc., incorporate each into the beef mix thoroughly before adding the next. Allow to bubble on medium heat AT LEAST 10 mins (15 is even better . . . to reduce liquids. Use more shredded cheese than called for. Allow to cool before serving . . . better yet allow to cool, then move to fridge, and serve the next day. NOT RUNNY AT ALL!
    A New Years Day winner!

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  • on December 07, 2010

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    Awesome. This dish was very spicy i added hot enchilada sauce which gave it the extra kick. Along with a serrano pepper instead of jalapeno. I used Kroger can peas, but prepared them with smoked ham hocks they had a good flavor i set bowl aside for me. My family went to town on this dish it will be prepared again. Thanks.

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  • on November 11, 2010

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    it was very good my rating is excellent

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