Black Eyed Pea Casserole

Black Eyed Pea Casserole

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 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted

1 cup shredded cheddar cheese

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.  In a large bowl, combine the peas, soup, rice and beef mixture.  Transfer to two greased 2-1/2-qt. baking dishes.  Cover and bake at 350° for 20-25 minutes or until heated through.  Uncover; sprinkle with cheese. Bake 5 minutes longer or until cheese is melted.