Description
Reunion Pea Casserole is a hearty and comforting dish featuring a savory blend of ground beef, black-eyed peas, cannellini beans, green chiles, and sautéed summer squash, all layered over a flaky crescent roll crust and topped with a rich combination of pepper jack and cheddar cheeses. Baked to golden perfection, this cozy casserole offers a delightful mix of textures and flavors 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
Spices and Seasoning
- 1 teaspoon garlic powder
- ¼ teaspoon ground cumin
- ¼ teaspoon dried oregano
- ½ teaspoon black pepper
- ½ teaspoon salt
Crust
- 2 (8 oz) cans refrigerated crescent rolls
- 2 tablespoons unsalted butter
Vegetables
- 1 large zucchini, sliced
- 1 large yellow squash, sliced
- 1 yellow onion, chopped
Other
- 2 large eggs, beaten
- 2 cups shredded pepper jack cheese
- 2 cups shredded cheddar cheese, divided
Instructions
- Brown Beef and Preheat: Brown ground beef in a skillet over medium heat until fully cooked and no longer pink. Preheat your oven to 350°F (177°C) to get ready for baking.
- Combine Ingredients: Remove the browned beef from the skillet and drain any excess grease. In a large mixing bowl, combine the cooked beef with the drained black-eyed peas, cannellini beans, chopped green chiles, garlic powder, ground cumin, dried oregano, black pepper, and salt. Mix well to evenly distribute the seasonings.
- Prepare Crust: Unroll the crescent roll dough and shape it into two rectangles. Press the dough firmly into the bottom and up the sides of a 9×13 inch baking dish to form a crust. Bake this crust for 10 minutes to set it slightly before adding the filling.
- Sauté Vegetables: While the crust is baking, melt unsalted butter in the same skillet over medium heat. Add sliced zucchini, yellow squash, and chopped onion, sautéing until the vegetables become tender and slightly golden.
- Assemble Casserole: In your mixing bowl, combine the seasoned beef and bean mixture with the sautéed vegetables, beaten eggs, shredded pepper jack cheese, and 1 ½ cups of the shredded cheddar cheese. Stir gently until well combined. Pour this filling evenly into the partially baked crescent roll crust. Sprinkle the remaining ½ cup of cheddar cheese evenly over the top.
- Bake: Place the fully assembled casserole back into the preheated oven and bake for 25 to 30 minutes. Bake until the top is golden brown and the casserole is bubbly throughout.
- Serve: Once baked, remove the casserole from the oven and let it cool slightly to set. Cut into squares and serve warm, enjoying the creamy cheesy texture alongside the savory meat and vegetable filling.
Notes
- Be sure to drain the beans and chiles well to prevent excess moisture in the casserole.
- You can substitute pepper jack cheese with Monterey Jack or a mild cheese if preferred.
- For a spicier kick, add diced jalapeños or a pinch of cayenne pepper to the filling.
- The crescent roll crust can be replaced with a homemade pie crust if desired.
- This casserole reheats well and can be stored covered in the refrigerator for up to 3 days.
