Black-Eyed Pea Casserole

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

1. In a large saucepan, cook the rice mixes according to package directions. Meanwhile, in a large skillet, cook the beef, onions and green peppers over medium heat until the meat is no longer pink; drain.
2. In a large bowl, combine the peas, soup, rice and beef mixture. Transfer to two greased 2-1/2-qt. baking dishes.
3. Cover and bake at 350u0b0 for 20-25 minutes or until heated through. Uncover; sprinkle with cheese. Bake 5 minutes longer or until cheese is melted.

long grain, ground beef, onions, green peppers, blackeyed peas with jalapenos, condensed cream, cheddar cheese

Taken from www.tasteofhome.com/recipes/black-eyed-pea-casserole/ (may not work)