Description
This Reunion Pea Casserole is a hearty, flavorful dish featuring a savory blend of ground beef, black-eyed peas, cannellini beans, and green chiles, layered with sautéed zucchini, squash, and onions atop a golden crescent roll crust. Topped with melted pepper jack and cheddar cheeses, it is a comforting and satisfying casserole perfect for family dinners or potlucks.
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
Seasonings
- 1 teaspoon garlic powder
- ¼ teaspoon ground cumin
- ¼ teaspoon dried oregano
- ½ teaspoon black pepper
- ½ teaspoon salt
Dough 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 Beef and Preheat: In a skillet over medium heat, brown the ground beef until fully cooked. Meanwhile, preheat your oven to 350°F (177°C).
- Combine Ingredients: Once beef is browned, remove it from the skillet and drain any excess grease. In a large mixing bowl, combine the cooked beef with black-eyed peas, cannellini beans, green chiles, garlic powder, cumin, oregano, black pepper, and salt, mixing thoroughly.
- Prepare Crust: Roll out refrigerated crescent roll dough into two rectangles. Press the dough into a 9×13 inch baking dish, creating a crust that covers the bottom and sides. Bake this crust in the preheated oven for 10 minutes to set.
- Sauté Vegetables: While the crust bakes, melt unsalted butter in the skillet. Sauté the sliced zucchini, yellow squash, and chopped onion until tender and fragrant, approximately 5-7 minutes.
- Assemble Casserole: In a large bowl, combine the beef and bean mixture with the sautéed vegetables, beaten eggs, shredded pepper jack cheese, and 1½ cups of the shredded cheddar cheese. Pour this mixture evenly into the partially baked crescent roll crust. Sprinkle the remaining ½ cup of cheddar cheese over the top.
- Bake: Place the assembled casserole back into the oven and bake for 25-30 minutes, or until the top is golden brown and the casserole is bubbly.
- Serve: Allow the casserole to cool slightly before cutting into squares. Serve warm and enjoy your hearty Reunion Pea Casserole!
Notes
- Drain excess grease from cooked ground beef to avoid a soggy crust.
- Partially baking the crescent roll crust ensures it stays crisp once topped.
- Sautéing the vegetables softens them and enhances their flavor before baking.
- Let the casserole cool briefly to set, making it easier to cut and serve.
- This dish can be prepared a day ahead and reheated in the oven before serving.
