Reunion Pea Casserole Recipe

By johnwhorfin

Ingredients

• 1 pound mild Italian sausage, casings removed
• 2 (16-oz.) cans black-eyed peas, drained
• 1 (4-oz.) can chopped green chiles, drained
• 1 teaspoon garlic powder
• 1/4 teaspoon ground cumin
• 1/4 teaspoon dried oregano
• 1/2 teaspoon black pepper
• 1/2 teaspoon kosher salt
• 2 tablespoons unsalted butter
• 2 cups sliced yellow squash (about 10 oz.)
• 2 cups sliced zucchini (about 10 oz.)
• 1 cup chopped yellow onion (about 1 small onion)
• 4 large eggs, well beaten
• 8 ounces mozzarella cheese, shredded (about 2 cups)
• 8 ounces Cheddar cheese, shredded (about 2 cups)
• 2 (8-oz.) cans refrigerated crescent rolls

Details

Servings 12
Adapted from southernliving.com

Preparation

Step 1

How to Make It

Step 1

Preheat oven to 350˚F. Cook sausage in a large skillet over medium, stirring to crumble, until browned, about 8 minutes. Drain sausage well, setting skillet aside. Transfer sausage to a large bowl, and stir in peas, chiles, garlic powder, cumin, oregano, pepper, and salt.

Step 2

Melt butter in reserved skillet over medium, and add squash, zucchini, and onion. Cook, stirring occasionally, until softened, about 8 to 10 minutes; drain well. Cool 5 minutes. Stir together eggs and cheeses in a separate bowl; fold in squash mixture.

Step 3

Separate crescent roll dough into 2 long rectangles; pinch dough seams together. Place dough in a lightly greased 13- x 9-inch baking dish; press dough on bottom and up sides to form crust, using a knife to cut away excess dough. Bake in preheated oven until crust begins to set, about 10 minutes.

Step 4

Remove from oven, and layer sausage-pea mixture over crust; top with squash mixture. Return to oven, and bake until casserole is set, 25 to 30 minutes. Let stand 15 minutes before serving.