Southern Comfort Black-Eyed Pea Casserole
This hearty casserole features tender black-eyed peas baked in a creamy, savory sauce with bacon, cheese, and a crispy topping, offering a taste of Southern comfort.
Equipment
- Large oven-safe skillet or Dutch oven
- Slotted spoon
- 9x13 inch baking dish (optional)
Ingredients
Main Ingredients
- 6 slices bacon diced
- 1 onion chopped
- 2 stalks celery chopped
- 1 green bell pepper chopped
- 3 cloves garlic minced
- 4 cups cooked black-eyed peas canned, rinsed and drained, or freshly cooked
- 1 cup chicken broth or vegetable broth for vegetarian option
- 1 can (10.5 oz) cream of mushroom soup
- 1/2 cup sour cream
- 1 cup shredded cheddar cheese plus more for topping
- salt to taste
- black pepper to taste
- 1 teaspoon smoked paprika
Optional Topping
- 1/2 cup crushed butter crackers or panko breadcrumbs
- 2 tbsp melted butter
Instructions
Preparation
- Cook diced bacon in an oven-safe skillet until crispy, then remove and set aside, reserving 2 tablespoons of bacon fat.
- Add chopped onion, celery, and bell pepper to the skillet and cook until softened, then stir in minced garlic and cook for another minute.
Assembly and Baking
- Pour in chicken broth, then stir in cream of mushroom soup and sour cream until smooth and heated through.
- Fold in black-eyed peas, most of the cheddar cheese, salt, pepper, and smoked paprika, mixing until combined; transfer to a baking dish if your skillet isn't oven-safe.
- If using, mix crushed crackers or panko with melted butter for the topping.
- Sprinkle remaining cheddar cheese over the casserole, followed by the cracker/breadcrumb topping if desired. Bake at 375°F (190°C) for 25-30 minutes until bubbly and golden brown.
- Remove from oven, let rest for 5-10 minutes, and garnish with the reserved crispy bacon bits before serving.
Notes
For extra flavor, you can sauté a jalapeño with the other vegetables for a bit of heat. If you don't have smoked paprika, regular paprika will work, but smoked adds a wonderful depth of flavor.