Champion of champions reunion pea casserole
10 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Regular pork sausage* |
| 1 | cup | Black-eyed peas** |
| 4 | ounces | Canned chopped green chilies |
| 1 | teaspoon | Garlic powder |
| ¼ | teaspoon | Cumin |
| ¼ | teaspoon | Oregano |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Pepper |
| 4 | tablespoons | Margarine |
| 2 | cups | Yellow squash*** |
| 1 | cup | Onion; chopped |
| 4 | Eggs; well beaten | |
| 2 | cups | Mozzarella cheese; shredded |
| 2 | cups | Cheddar cheese; shredded |
| 2 | packs | Crescent style rolls |
| ½ | cup | Bread crumbs; buttered |
Directions
*fried, drained, and crumbled
**cooked and coarsely mashed.
***sliced in ¼-inch rounds
Combine first 8 ingredients; mix thoroughly; set aside. In large skillet over low heat, melt margarine; add squash and onion; saute until tender.
Remove from heat; cook 5 minutes. Separately combine eggs and cheeses together; fold into squash. Make roll dough into 2 long rectangles; place in lightly greased 9x13-inch pan; press dough over bottom and up sides to form a crust. Layer sausage/pea mixture on the bottom of crust ; top with squash mixture; sprinkle with bread crumbs. Bake at 350 degrees for 25-30 minutes; let "set" for 15 minutes before serving.
NOTES : Submitted by Joyce Carroll, Athens, Texas Recipe by: Great Flavors of Texas, 1995, p. 182 Posted to recipelu-digest Volume 01 Number 422 by Lou Parris <lbparris@...> on Dec 30, 1997