Champion of champions reunion pea casserole

Yield: 10 Servings

Measure 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 \N Eggs; well beaten
2 cups Mozzarella cheese; shredded
2 cups Cheddar cheese; shredded
2 packs Crescent style rolls
½ cup Bread crumbs; buttered

*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

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