Black Eyed Peas and Ham Casserole
Warm, hearty, and packed with Southern-inspired flavors, this Black Eyed Peas and Ham Casserole is the ultimate comfort food that’s perfect for family dinners or potlucks. Featuring tender black-eyed peas, savory diced ham, creamy white rice, and melty cheddar cheese, this casserole combines wholesome ingredients into a one-dish wonder. A touch of paprika and minced garlic elevates the flavor, while a golden panko breadcrumb topping adds the perfect crunch. Prepared with low-sodium chicken broth and heavy cream, this dish strikes the ideal balance between creamy and satisfying. Ready in just about an hour, this make-ahead-friendly casserole is a crowd-pleaser that you’ll want to add to your meal rotation. Don’t forget the optional parsley garnish for a pop of color and freshness!
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Recipe Information
Ingredients
- 1 cup dried black-eyed peas
- 2 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 2 cloves garlic cloves, minced
- 1.5 cups cooked ham, diced
- 2 cups low-sodium chicken broth
- 2 cups cooked white rice
- 1 cup shredded cheddar cheese
- 0.5 cup heavy cream
- 0.5 teaspoon paprika
- 0.25 teaspoon black pepper
- salt (optional, to taste)
- 0.5 cup panko breadcrumbs
- 1 tablespoon olive oil
- 2 tablespoons chopped parsley (optional, for garnish)
Instructions
Rinse the dried black-eyed peas under cold water and soak them in enough water to cover by 2 inches for at least 6 hours or overnight. Drain and set aside.
Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish with non-stick spray or butter.
In a large saucepan, melt the butter over medium heat. Add the diced onion and garlic, and sauté until softened and fragrant, about 3-4 minutes.
Add the diced ham to the pan and cook for an additional 2-3 minutes, stirring occasionally.
Stir in the soaked and drained black-eyed peas, chicken broth, paprika, and black pepper. Bring to a gentle simmer, cover, and cook for 20-25 minutes or until the peas are tender but not mushy. Adjust seasoning with salt if necessary.
In a large mixing bowl, combine the cooked white rice, the black-eyed peas and ham mixture, heavy cream, and half of the shredded cheddar cheese. Mix well to incorporate.
Transfer the mixture into the prepared baking dish and spread evenly. Sprinkle the remaining shredded cheddar cheese on top.
In a small bowl, mix the panko breadcrumbs and olive oil until the breadcrumbs are lightly coated. Sprinkle the breadcrumbs evenly over the casserole.
Bake in the preheated oven for 15-20 minutes, or until the top is golden brown and the casserole is bubbling around the edges.
Remove from the oven and let the casserole rest for 5 minutes before serving. Garnish with chopped parsley, if desired.
Nutrition Facts
Calories |
2321 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 137.8 g | 177% | |
| Saturated Fat | 72.1 g | 360% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 509 mg | 170% | |
| Sodium | 6769 mg | 294% | |
| Total Carbohydrate | 135.3 g | 49% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 14.3 g | ||
| Protein | 125.2 g | 250% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 913 mg | 70% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 1256 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
