Black-Eyed Pea Casserole

Ingredients

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

Directions

1. In a large saucepan, cook the rice according to package directions. 2. Meanwhile, in a large skillet, cook the beef, onions and green peppers over medium heat until the meat is no longer pink; drain well 3. In a large mixing bowl, combine the peas, soup, rice and beef mixture. Transfer to a greased 2-1/2-qt. casserole dish. 4. Cover and bake at 350° for 20-30 minutes or until heated through. Uncover; sprinkle with cheese. Bake 5 minutes longer or until cheese is melted.