Southern Comfort Black-Eyed Pea Casserole
This comforting casserole features black-eyed peas in a creamy, cheesy sauce, baked until bubbly and golden brown. It's a hearty and flavorful dish perfect for any occasion.
Equipment
- oven
- 9x13 inch baking dish
- large skillet or Dutch oven
- whisk
Ingredients
Main Ingredients
- 4 cups Cooked Black-Eyed Peas
- 1 medium Onion finely chopped
- 2 stalks Celery finely chopped
- 3 cloves Garlic minced
- 1.5 cups Vegetable Broth
- 4 oz Cream Cheese softened
- 0.5 cup Sour Cream (or Greek Yogurt)
- 1 cup Cheddar Cheese plus more for topping
- 1 teaspoon Smoked Paprika
- 0.5 teaspoon Cumin
- 0.5 teaspoon Dried Thyme
- Salt To taste
- Black Pepper To taste
- 1 tablespoon Olive Oil
Optional Topping
- 0.5 cup panko breadcrumbs
- 2 tablespoons melted butter
Instructions
Preparation
- Preheat oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish.
- In a large skillet, heat olive oil over medium heat. Sauté onion and celery for 5-7 minutes until softened, then add minced garlic and cook for 1 minute until fragrant.
Cooking
- Add vegetable broth, softened cream cheese, sour cream, smoked paprika, cumin, and dried thyme to the skillet. Whisk constantly until the sauce is smooth and creamy, then season with salt and pepper.
- Stir in the cooked black-eyed peas and 1 cup of shredded cheddar cheese until well combined.
Baking
- Pour the mixture into the prepared baking dish. If desired, sprinkle with extra cheddar cheese and the panko breadcrumb mixture.
- Bake for 25-30 minutes, or until bubbling and golden brown. Let rest for 5-10 minutes before serving.
Notes
For extra flavor, you can add a pinch of cayenne pepper to the casserole. Leftovers can be stored in the refrigerator for up to 3-4 days and reheated in the oven or microwave.