1 medium chopped onion
2 cups cooked purple hull peas (drained if using canned)
1 box (8 oz.) Zatarain’s “New Orleans Style Yellow Rice” (I did not use this, I just cooked up some brown rice)
1 can (15 oz.) cream of mushroom soup
1/2 lb. of shredded Velveeta Cheese (I don't use fake cheese, I am using cheddar)
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.