Scrapple Casserole

2 Reviews

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.

Scrapple Casserole
20 mins
Prep Time
50 mins
Total Time
Contains Gluten icon
Contains Gluten


Amount / QuantityIngredients
1 cup

Heavy Cream


Medium Yukon Potatoes, sliced thin

2 cloves

Garlic, minced


Sage Leaves, chopped fine

1 tablespoon


1 teaspoon

Black Pepper

1/2 cup

Frozen Peas

1/2 cup

Frozen Sweet Corn


Roma Tomatoes, sliced

1 pound ​

Jones Dairy Farm Scrapple, defrosted and crumbled


  1. Preheat oven to 350 F.

  2. 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.

  3. Top potatoes with frozen peas, corn, sliced tomatoes and crumbled scrapple. Cook in oven uncovered 30 minutes or until scrapple is browned and crispy.

  4. Sit at room temperature 15 minutes, let ingredients set before slicing and serving.

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Ratings and Reviews


Never used scrapple before but received some from a food pantry and this was a great way to use it as a full meat thanks!


Kids really like it

Kids really like it; easy to make as team. Good time!

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