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Name: Reunion Pea Casserole
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 12
Cuisine: not set
Ingredients: 1 lb mild Italian Sausage, casings removed; 2 16 oz cans black-eyed peas drained; 1 4 oz can chopped green chiles drained; 1/4 tsp ground cumin; 1 tsp garlic powder; 1/4 tsp oregano; 1/2 tsp kosher salt; 2 tbsp unsalted butter; 2 cups yellow squash sliced; 2 cups zucchini sliced; 1 cup yellow onion chopped; 4 large eggs well beaten; 8 oz mozzarella cheese shredded; 8 oz cheddar cheese shredded; 2 8 oz cans refrigerated crescent rolls

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INGREDIENTS

1 lb mild Italian Sausage, ; casings removed
2 16 oz cans black-eyed peas ; drained
1 4 oz can chopped green chiles ; drained
1/4 tsp ground cumin
1 tsp garlic powder
1/4 tsp oregano
1/2 tsp kosher salt
2 tbsp unsalted butter
2 cups yellow squash ; sliced
2 cups zucchini ; sliced
1 cup yellow onion ; chopped
4 large eggs ; well beaten
8 oz mozzarella cheese ; shredded
8 oz cheddar cheese ; shredded
2 8 oz cans refrigerated crescent rolls

INSTRUCTIONS

2. Melt butter in reserved skillet over mid. and add squash, zucchini and onion. Cook, stirring occasionally until softened, about 8 to 10 minutes. Drain well, Cool 5 minutes. Stir together eggs and cheeses in a separate bowl. Fold in squash mixture.

3. Separate crescent roll dough into 2 long rectangles; pinch dough seams together. Place dough in a lightly greased 13 x 9 inch baking dish; press dough on bottom and up sides to form crust, using a knife to cut away excess dough. Bake in preheated oven until crust begins to set, about 10 minutes.

4. Remove from oven and layer sausage-pea mixture over crust; top with squash mixture. Return to oven, and bake until casserole is set. 25 to 30 minutes. Let stand 15 minutes before serving.

NOTES

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Reunion Pea Casserole

1 lb mild Italian Sausage, casings removed
2 16 oz cans black-eyed peas drained
1 4 oz can chopped green chiles drained
1/4 tsp ground cumin
1 tsp garlic powder
1/4 tsp oregano
1/2 tsp kosher salt
2 tbsp unsalted butter
2 cups yellow squash sliced
2 cups zucchini sliced
1 cup yellow onion chopped
4 large eggs well beaten
8 oz mozzarella cheese shredded
8 oz cheddar cheese shredded
2 8 oz cans refrigerated crescent rolls

1. Preheat oven to 350 degrees. Cook sausage in a large skillet over med., stirring to crumble, until browned, about 8 minutes.  Drain sausage well, setting skillet aside.  Transfer sausage well, setting skillet aside.  Transfer sausage to a large bowl, and stir in peas, chiles, garlic powder, cumin, oregano, pepper, and salt.
2.  Melt butter in reserved skillet over mid. and add squash, zucchini and onion.  Cook, stirring occasionally until softened, about 8 to 10 minutes.  Drain well, Cool 5 minutes.  Stir together eggs and cheeses in a separate bowl.  Fold in squash mixture.
3.  Separate crescent roll dough into 2 long rectangles; pinch dough seams together.  Place dough in a lightly greased 13 x 9 inch baking dish; press dough on bottom and up sides to form crust, using a knife to cut away excess dough.  Bake in preheated oven until crust begins to set, about 10 minutes.
4.  Remove from oven and layer sausage-pea mixture over crust; top with squash mixture.  Return to oven, and bake until casserole is set.  25 to 30 minutes.  Let stand 15 minutes before serving.

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Nutrition

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Serving Size: 1 Serving (163g)
Recipe Makes: 12 Servings

Calories: 201
Calories from Fat: 131 (65%)

Amt Per Serving		% DV

	Total Fat 14.6g	19 %
	Saturated Fat 8.2g	41 %
	Monounsaturated Fat 4.4g
	Polyunsanturated Fat 0.8g
Cholesterol 178mg		55 %
Sodium 334.6mg		12 %
Potassium 201.3mg		5 %
Total Carbohydrate 3.7g		1 %
	Dietary Fiber 0.7g	3 %
	Sugars, other 3.1g
Protein 14.2g		20 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 201

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