Reunion Pea Casserole

Ingredients

• 1 lb ground beef
• 1 (16 oz) can black-eyed peas, drained
• 1 (16 oz) can cannellini beans, drained
• 1 (4 oz) can chopped green chiles, drained
• 1 teaspoon garlic powder
• 1/4 teaspoon ground cumin
• 1/4 teaspoon dried oregano
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt
• 2 (8 oz) cans refrigerated crescent rolls
• 2 tablespoons unsalted butter
• 1 large zucchini, sliced
• 1 large yellow squash, sliced
• 1 yellow onion, chopped
• 2 eggs, beaten
• 2 cups shredded pepper jack cheese
• 2 cups shredded cheddar cheese, divided

Preparation

1. In large skillet brown beef over medium heat, cooking for 8 minutes. Preheat oven to 350˚F.
2. Use slotted spoon to remove beef from pan to large bowl. Discard drippings.
3. Combine beef with peas, beans, chilis, and spices and set aside. Roll out dough to rectangular shapes and add to bottom of 9”x13” baking dish, taking dough up the sides of dish like a pie. Pinch all seams together. Bake for 10 minutes then remove from oven.
4. While crust bakes melt butter in clean skillet over medium heat and cook zucchini, squash, and onion for 8 minutes.
5. Combine beef mixture with squash, eggs, pepper jack cheese, and 1 1/ 2 cups cheese. Pour into baking dish and sprinkle top with remaining cheddar cheese. Bake for 25-30 minutes or until golden brown on top. Cut into squares to serve.