Creamy Southern Black-Eyed Pea Casserole
This creamy Southern black-eyed pea casserole is a comforting and flavorful dish, perfect for any gathering. Featuring tender black-eyed peas in a rich, cheesy sauce with a crispy breadcrumb topping, it's a delightful side or main course.
Equipment
- 9x13 inch baking dish
- large skillet
- small bowl
Ingredients
Main Ingredients
- 2 cans (15 ounces each) black-eyed peas rinsed and drained
- 1 tablespoon olive oil
- 1 medium onion chopped
- 1 bell pepper (any color) chopped
- 2 cloves garlic minced
- 1 cup chicken or vegetable broth
- 1/2 cup heavy cream
- 1/2 cup sour cream
- 1 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- Salt to taste
- Freshly ground black pepper to taste
- 1 cup shredded cheddar cheese divided
- 1/2 cup breadcrumbs (panko or regular)
- 2 tablespoons melted butter
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish.
- Heat olive oil in a large skillet, then cook onion and bell pepper until softened (5-7 minutes); add minced garlic and cook for one minute more.
- Stir in black-eyed peas, broth, heavy cream, sour cream, thyme, paprika, salt, and pepper; bring to a gentle simmer, then remove from heat.
- Stir half of the shredded cheddar cheese into the black-eyed pea mixture until melted.
- Pour the black-eyed pea mixture into the prepared baking dish.
- Combine breadcrumbs, remaining cheddar cheese, and melted butter in a small bowl.
- Sprinkle the breadcrumb mixture over the casserole and bake for 25-30 minutes, or until bubbling and golden.
- Let the casserole rest for 5-10 minutes before serving.
Notes
For extra flavor, you can add a pinch of cayenne pepper or a dash of hot sauce to the black-eyed pea mixture. This casserole can be made ahead of time and reheated. Cover it with foil when reheating to prevent the topping from burning and remove for the last few minutes to re-crisp it.