Champion Of Champions Reunion Pea Casserole

Recipe Ingredients

1 lb	454g / 16oz	Regular pork sausage - fried, drained, and
		Crumbled
2 cups	474ml	Black-eyed peas - cooked and coarsely
4 oz	113g	Canned chopped green chilies
1 teaspoon	5ml	Garlic powder
1/4 teaspoon	1.3ml	Cumin
1/4 teaspoon	1.3ml	Oregano
1/2 teaspoon	2.5ml	Salt
1/2 teaspoon	2.5ml	Pepper
4 tablespoons	60ml	Margarine
2 cups	474ml	Yellow squash - sliced in 1/4-inch
1 cup	62g / 2.2oz	Onion - chopped
4		Eggs - well beaten
2 cups	292g / 10oz	Mozzarella cheese - shredded
2 cups	292g / 10oz	Cheddar cheese - shredded
2		Crescent style rolls
1/2 cup	99g / 3.5oz	Bread crumbs - buttered

Recipe Instructions

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 350F for 25-30 minutes; let "set" for 15 minutes before serving.

Source:
Great Flavors of Texas, 1995, p. 182

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