Purple Hull Peas & Rice Casserole

Winner 2009 "Best Original Recipe" in the
Great PurpleHull Peas & Cornbread Cook Off,
by Linda Miller of Emerson, AR

1 lb. hamburger meat
1 medium chopped onion
2 cups cooked purple hull peas (drained)
1 box (8 oz.) Zatarain’s “New Orleans Style Yellow Rice”
1 can (15 oz.) cream of mushroom soup
1/2 lb. of shredded Velveeta Cheese

In a medium size skillet, brown the hamburger meat and onions, then drain.  Cook yellow rice according to directions on package.  In a large bowl, add hamburger meat with onions, purple hull peas, cooked rice, mushroom soup, and 3/4 of the shredded cheese and mix.  Place in a 10” X 13” dish and bake at 350° for 20 min.  Remove and sprinkle the remainder of the shredded cheese on top and place back in the oven for 10 min. or until cheese is melted.

Above recipe from the Emerson, Arkansas
PurpleHull Pea Festival & World Championship
Rotary Tiller Race Web site:


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