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This casserole has been made many different ways over the years, with different kinds of veggies, cheese, and meats. It wonderful that you can customize this dish and it will always come out tasting great. This crowd-pleaser is a hit a family unions, hence the name.
The veggies in this recipe are onion, zucchini, yellow squash, and canned chilis. However you can add or subtract any veggies you want from this recipe, making it the ideal potluck dish or weeknight dinner.
The peas here aren’t the green garden peas, but instead are black-eyed peas. This Southern casserole uses these heat-loving cowpeas in combination with garden vegetables for a tasty main dish. You can think of it as a version of hot dish if you’re from the North.
The “filling” is sandwiched between a layer of flaky crescent roll dough below and a creamy cheese on top. The cheeses included in the recipe are shredded cheddar and pepper jack- an easily adaptable combo. You can use whichever cheeses you like the best!
You make the crust before adding the other ingredients on top and then it goes back into the oven for a final bake. It’s ready when the cheese is bubbling and any moisture from the veggies has been cooked off.
As a high-protein meal there’s also some eggs, white beans, and ground beef in the filling, so it’s very hearty and satisfying.
This dish really delivers on both flavor and on the number of servings- which I guess is why it’s got a reputation for being a star at large gatherings like family reunions.
Reunion Pea Casserole
Yield(s): Serves 12
20m prep time
56m cook time
561 calories
you're making mealtime meaningful.
Ingredients
- 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
- 1 teaspoon garlic powder
- 1/4 teaspoon ground cumin
- 1/4 teaspoon dried oregano
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 2 (8 oz) cans refrigerated crescent rolls
- 2 tablespoons unsalted butter
- 1 large zucchini, sliced
- 1 large yellow squash, sliced
- 1 yellow onion, chopped
- 2 eggs, beaten
- 2 cups shredded pepper jack cheese
- 2 cups shredded cheddar cheese, divided
Preparation
- In large skillet brown beef over medium heat, cooking for 8 minutes. Preheat oven to 350˚F.
- Use slotted spoon to remove beef from pan to large bowl. Discard drippings.
- Combine beef with peas, beans, chilis, and spices and set aside. Roll out dough to rectangular shapes and add to bottom of 9”x13” baking dish, taking dough up the sides of dish like a pie. Pinch all seams together. Bake for 10 minutes then remove from oven.
- While crust bakes melt butter in clean skillet over medium heat and cook zucchini, squash, and onion for 8 minutes.
- Combine beef mixture with squash, eggs, pepper jack cheese, and 1 1/ 2 cups cheese. Pour into baking dish and sprinkle top with remaining cheddar cheese. Bake for 25-30 minutes or until golden brown on top. Cut into squares to serve.
Recipe adapted from Southern Living.