Scrapple Casserole
Scrapple Breakfast for Dinner Idea
A unique twist on Shepard’s Pie – scrapple, potatoes and hearty vegetables come together in this picture perfect dinner casserole.
Ingredients
| Amount / Quantity | Ingredients |
|---|---|
| 1 cup | Heavy Cream |
| 4 | Medium Yukon Potatoes, sliced thin |
| 2 cloves | Garlic, minced |
| 3 | Sage Leaves, chopped fine |
| 1 tablespoon | Salt |
| 1 teaspoon | Black Pepper |
| 1/2 cup | Frozen Peas |
| 1/2 cup | Frozen Sweet Corn |
| 2 | Roma Tomatoes, sliced |
| 1 pound | Jones Dairy Farm Scrapple, defrosted and crumbled |
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Directions
Preheat oven to 350 F.
In medium sized pot, simmer heavy cream with sliced Yukon potatoes, garlic, sage, salt, and pepper for 5 minutes. Remove from heat and place on bottom of 8-inch spring form pan.
Top potatoes with frozen peas, corn, sliced tomatoes and crumbled scrapple. Cook in oven uncovered 30 minutes or until scrapple is browned and crispy.
Sit at room temperature 15 minutes, let ingredients set before slicing and serving.
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Ratings and Reviews
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