Black-Eyed Pea Casserole

From Taste of Home Church Supper Cookbook: This group-size meal is quick, simple and tasty.

• Ready In: 1 hr 15 mins
• Serves: 24

Ingredients

• 2 (6 ounce) packages  long grain and wild rice blend
• 2  lbs ground beef
• 2  medium onions, chopped
• 2  small green peppers, chopped
• 4 (15 1/2ounce) cans black-eyed peas with jalapenos, rinsed and drained
• 2 (10 3/4ounce) cans  cream of mushroom soup
• 1 1⁄3 cups  shredded cheddar cheese

Directions

1. In a large saucepan, cook the rice mixes according to package directions.
2. Iin a large skillet, cook the beef, onions and green peppers over medium heat until the meat is no longer pink;
3. Drain.
4. .
5. In a large bowl, combine the peas, soup, rice and the beef mixture.
6. Transfer to two greased 2 1/2 quart baking dishes.
7. Cover
8. Bake at 350 degrees for 20 to 25 minutes or until heated through.
9. Uncover.
10. Sprinkle with cheese.
11. Bake 5 minutes longer or until cheese is melted.