• 7 Ratings

Bake and serve this hearty casserole recipe in the same dish.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • Bring water to boiling in a medium saucepan. Add rice and salt. Reduce heat to low. Cover and cook for 15 minutes or until rice is tender and liquid is absorbed. Set aside.

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  • For sauce, melt butter or margarine in another medium saucepan over medium-high heat. Add onion, sweet pepper, and garlic; cook and stir for 3 minutes or until onion is tender. Add flour; cook and stir 1 minute more. Add milk, half-and-half, or light cream; cook and stir for 3 to 5 minutes or until sauce has thickened slightly. Remove from heat. Add salt, ground black pepper, and ground red pepper to taste.

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  • Place 1/4 cup of the sauce into a small bowl; stir in egg yolks. Stir egg yolk mixture into sauce in saucepan. Add rice, prosciutto or ham, and black-eyed peas.

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  • Beat egg whites with an electric mixer on high speed until stiff peaks form (peaks stand straight). Gently fold egg whites into black-eyed pea mixture in saucepan. Spoon mixture into a lightly greased 2-quart square baking dish.

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  • Bake in a 400 degree F oven for 20 minutes or until puffed and golden and a knife inserted in the center comes out clean. To serve, sprinkle with parsley. Makes 10 to 12 servings.

Tips

Refrigerate cooked rice and cooked or thawed black-eyed peas, covered, up to 2 days.

Nutrition Facts

175 calories; 6 g total fat; 2 g saturated fat; 52 mg cholesterol; 353 mg sodium. 22 g carbohydrates; 2 g fiber; 8 g protein; 155 RE vitamin a; 9 mg vitamin c;

Reviews

7 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1