Blackeye Pea Casserole

1 (6 oz.) package long grain and wild rice mix (I use Uncle Ben’s)

1 lb. lean ground beef

1 small onion, chopped

1 small green pepper, chopped

2 (15 1/2 oz.) cans blackeye peas with jalapenos, rinsed and drained

1 (10 3/4 oz.) can cream of mushroom soup, undiluted

1 cup shredded sharp cheddar cheese

In a large saucepan, cook the long grain and wild rice mix according to the package directions.  (I prefer to use the “Original” Uncle Ben’s long grain and wild rice mix, not the “fast-cook”).

Meanwhile, in a large skillet, cook the ground beef, onions and green peppers over medium heat until the meat is no longer pink.  (Season the ground beef to your taste with salt, pepper, etc.) Drain thoroughly.

In a large bowl, combine the blackeye peas, soup, prepared rice and the beef mixture.  Transfer to a greased 2 1/2 or 3 quart rectangular glass baking dish.

Cover and bake at 350 degrees for 20-25 minutes or until bubbly and heated through.  Uncover and sprinkle with cheese.  Bake 5 minutes longer or until cheese is melted.