Description
A hearty and comforting Reunion Pea Casserole featuring ground beef, black-eyed peas, cannellini beans, sautéed vegetables, and a cheesy crescent roll crust. This savory casserole blends flavorful spices with melted pepper jack and cheddar cheese for a satisfying family-friendly meal.
Ingredients
Scale
Meat and Beans
- 1 lb ground beef
- 1 (16 oz) can black-eyed peas, drained
- 1 (16 oz) can cannellini beans, drained
- 1 (4 oz) can chopped green chiles, drained
Spices
- 1 teaspoon garlic powder
- ¼ teaspoon ground cumin
- ¼ teaspoon dried oregano
- ½ teaspoon black pepper
- ½ teaspoon salt
Crust and Dairy
- 2 (8 oz) cans refrigerated crescent rolls
- 2 tablespoons unsalted butter
- 2 large eggs, beaten
- 2 cups shredded pepper jack cheese
- 2 cups shredded cheddar cheese, divided
Vegetables
- 1 large zucchini, sliced
- 1 large yellow squash, sliced
- 1 yellow onion, chopped
Instructions
- Brown the beef: Place the ground beef in a skillet over medium heat and cook until browned and no longer pink. Preheat your oven to 350°F (177°C) while cooking.
- Combine beans and spices: Remove the browned beef from the skillet and drain any excess grease. In a bowl, mix the beef with black-eyed peas, cannellini beans, chopped green chiles, garlic powder, cumin, oregano, black pepper, and salt until evenly combined.
- Prepare and bake crust: Roll out the crescent roll dough into two rectangles and press them into a 9×13 inch baking dish, forming a crust along the bottom and up the sides. Bake the crust in the preheated oven for 10 minutes to partially cook it.
- Sauté vegetables: While the crust bakes, melt the unsalted butter in a skillet over medium heat. Add the sliced zucchini, sliced yellow squash, and chopped yellow onion. Sauté until the vegetables are tender, about 5-7 minutes.
- Mix casserole filling: In a large bowl, combine the beef and bean mixture, sautéed vegetables, beaten eggs, shredded pepper jack cheese, and 1 ½ cups of shredded cheddar cheese. Mix well to incorporate all ingredients evenly.
- Assemble and bake casserole: Pour the filling mixture into the partially baked crescent roll crust. Evenly sprinkle the remaining ½ cup cheddar cheese on top. Bake the assembled casserole for 25-30 minutes, or until it is golden brown and bubbly.
- Cool and serve: Remove the casserole from the oven and let it cool slightly, about 5-10 minutes, before cutting into squares and serving warm.
Notes
- Drain the beans and green chiles well to prevent excess moisture in the casserole.
- For a spicier casserole, add diced jalapeños or increase the amount of green chiles.
- You can substitute pepper jack cheese with mozzarella for a milder flavor.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- Make sure the vegetables are sautéed until tender to avoid adding raw vegetables to the casserole.
