Description
Reunion Pea Casserole is a hearty Southern-inspired dish combining seasoned ground beef, black-eyed peas, cannellini beans, and green chiles with sautéed zucchini, yellow squash, and onions, all layered over a buttery crescent roll crust and topped with a blend of pepper jack and cheddar cheeses. This flavorful casserole is baked to a golden brown, making it perfect for family gatherings 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
- 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 the ground beef: Heat a skillet over medium heat and cook the ground beef until browned and fully cooked. Preheat your oven to 350°F (177°C) while the beef is cooking.
- Prepare the beef mixture: Remove the cooked beef from the skillet and drain any excess grease. In a large bowl, combine the 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 incorporate all ingredients.
- Make the crescent roll crust: Unroll the crescent roll dough and press it into a 9×13 inch baking dish, forming a crust that covers the bottom and sides evenly. Bake this crust in the preheated oven for 10 minutes to set.
- Sauté the vegetables: While the crust bakes, melt the unsalted butter in the same skillet. Add the sliced zucchini, yellow squash, and chopped onion, cooking until vegetables become tender and slightly caramelized.
- Combine filling and cheese: In a large bowl, mix the beef and bean mixture with the sautéed vegetables, beaten eggs, shredded pepper jack cheese, and 1½ cups of shredded cheddar cheese until thoroughly combined.
- Assemble and bake the casserole: Pour the combined filling into the prebaked crescent roll crust, spreading it evenly. Sprinkle the remaining ½ cup of cheddar cheese evenly over the top. Bake the casserole in the oven for 25 to 30 minutes, until the top is golden brown and the filling is bubbly.
- Rest and serve: Remove the casserole from the oven and let it cool slightly before cutting into squares. Serve warm for a delicious and comforting meal.
Notes
- You can substitute ground turkey or chicken for ground beef for a lighter version.
- Drain the canned beans and chiles well to avoid excess moisture in the casserole.
- Letting the casserole rest before serving helps it set and makes cutting easier.
- Use freshly shredded cheese for better melting compared to pre-shredded options.
- For added spice, consider adding diced jalapeños or a dash of cayenne pepper.
