Black-Eyed Pea Casserole

This is creamy, savory, delicious dish can serve as a side or a small entree. Don’t forget the sour cream–it really makes the dish. Best wishes for the new year!


Black-Eyed Pea Casserole, aka New Year's Casserole


1 small package Owen’s breakfast sausage (16 oz.)
¼ large onion, chopped
3 cans black-eyed peas, strained
1 can cream of mushroom soup
1½ cups grated cheese (e.g., monterrey jack, colby, cheddar)
sour cream (for serving)


Preheat oven to 350 degrees F.

Cook the sausage and onions together over medium-low heat, breaking the sausage into small pieces as it cooks. When sausage is browned and onions are tender, turn off heat and strain.

Mix up everything EXCEPT THE CHEESE (and sour cream). Put the mixture in an 8″ x 8″ ungreased casserole dish and top with the cheese. Bake at 350°F for 20 minutes or until heated through and the cheese is all melted.

Serve with a dallop of sour cream.

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