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Sausage and Black-Eyed Pea Casserole
Two cans of refrigerated crescent rolls unroll into the base and sides of the baking dish, forming a sturdy pastry shell for the filling. Mild Italian sausage, two cans of black-eyed peas, sliced zucchini, yellow squash, and a can of green chiles go into the center, bound by four beaten eggs and seasoned with cumin, oregano, and garlic powder. Equal amounts of mozzarella and cheddar cover the top. The casserole takes about 110 minutes and cuts into 12 portions.
Equipment
- Oven
- Skillet
Ingredients
- 1 lb. mild Italian sausage, casings removed
- 2 (16-oz.) cans black-eyed peas, drained
- 1 (4-oz.) can chopped green chiles, drained
- 1 tsp. garlic powder
- ¼ tsp. ground cumin
- ¼ tsp. dried oregano
- ½ tsp. black pepper
- ½ tsp. kosher salt
- 2 Tbsp. unsalted butter
- 2 medium yellow squash, sliced (about 2 cups)
- 2 medium zucchini, sliced (about 2 cups)
- 1 small onion, chopped (about ½ cup)
- 4 large eggs, well beaten
- 8 oz. mozzarella cheese, shredded (about 2 cups)
- 8 oz. Cheddar cheese, shredded (about 2 cups)
- 2 (8-oz.) cans refrigerated crescent rolls
Instructions
- 1Heat your oven to 350 degrees Fahrenheit. Place the sausage in a large skillet over medium heat and cook for about 8 minutes, breaking the meat apart as it browns. Drain off the excess fat so the casserole doesn't become greasy.
- 2Move the cooked sausage to a large mixing bowl. Add the black-eyed peas, green chiles, garlic powder, cumin, oregano, black pepper, and kosher salt, then stir everything to combine.
- 3Melt the butter in the same skillet over medium heat. Add the sliced yellow squash, zucchini, and chopped onion. Cook for 8 to 10 minutes, stirring occasionally, until the vegetables are soft. Drain any excess liquid and let the mixture cool for 5 minutes. Cooling prevents the hot vegetables from scrambling the eggs in the next step.
- 4Whisk the eggs in a separate bowl and mix in the shredded mozzarella and cheddar cheeses. Gently fold the cooled vegetable mixture into the eggs and cheese.
- 5Unroll the crescent dough and separate it into two large rectangles. Pinch the perforated seams closed so the dough forms solid sheets.
- 6Lightly grease a 13 by 9 inch baking dish. Lay the dough inside, pressing it flat across the bottom and up the sides to create a crust. Trim away any overhanging dough with a knife.
- 7Bake the empty crust for about 10 minutes, just until it starts to set. Pre-baking keeps the bottom from getting soggy once the wet ingredients are added.
- 8Take the crust out of the oven. Spread the sausage and black-eyed pea mixture evenly over the bottom, then pour the cheesy squash mixture on top. Bake for 25 to 30 minutes until the center is fully set. Let the dish rest for 15 minutes before slicing so the layers hold together.
Notes
- Make ahead: You can cook the sausage and vegetable mixtures a day in advance. Store them in separate airtight containers in the fridge until you're ready to assemble and bake.
- Storage: Keep leftover casserole in the fridge for up to 3 days. Reheat individual slices in the microwave or oven until warmed through.
- Swap: If you can't find mild Italian sausage, regular breakfast sausage or a spicy Italian variety works just as well.
