Cheesy Roasted Black-eyed Pea Casserole Recipe With Mushrooms, Bacon & Spinach Will Make You a Believer by Donna John

Cheesy Roasted Black-eyed Pea Casserole Recipe With Mushrooms, Bacon & Spinach Will Make You a Believer

Black-eyed peas can sometimes be boring. But not this black-eyed pea recipe! This roasted black-eyed pea casserole recipe has mushroomsspinach and lots of cheese. It is absolutely delicious and will make you believe in the luck black-eyed peas are said to bring in the new year. 

Cuisine: American
Prep Time: 5 minutes
Cook Time: 1 1/2 hours (approximately) 
Total Time: 1 1/2 hours
Servings: 8


  • 6 strips bacon, cut into pieces
  • 1 package (8 ounces) fresh sliced mushrooms
  • 1/2 cup chopped shallots (about 3 large)
  • 4 cloves garlic, minced
  • 2 cans (15 ounces each) black-eyed-peas, drained and rinsed well
  • 1 can (14 ounces) chicken broth (divided)
  • 1 teaspoon hot sauce (I used Tabasco sauce)
  • 1 cup shredded Italian blend cheese or Parmesan cheese (I used an Italian blend)
  • 2 - 3 cups chopped fresh spinach

Here's how to make it:

  1. Cook the bacon in a skillet until crisp, about 5 minutes. Remove with a slotted spoon to a bowl.
  2. Add the mushrooms and shallots to the bacon fat. Cook until soft, about 5 minutes. Add the garlic and cook 30 seconds.
  3. Add the black-eyed peas, half the chicken broth, bacon and hot sauce. Season with black pepper.
  4. Pour the mixture into a 13x9-inch baking pan. Bake in preheated 350-degree F oven for about 45 minutes.
  5. Remove the pan from the oven. Add the remaining chicken broth and start stirring in the spinach leaves.
  6. One the spinach as wilted down, stir in the cheese.
  7. Bake another 20 to 30 minutes, stirring a couple of times during cooking.

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Elisa Schmitz, 30Seconds
Wow, Donna John , you just made me a believer! YUM. Happy New Year, for sure!
Interesting way to use black eyed peas...

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