Scrapple Casserole
A unique twist on Shepard’s Pie – scrapple, potatoes and hearty vegetables come together in this picture perfect dinner casserole.
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
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Preheat oven to 350 F.
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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.
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Top potatoes with frozen peas, corn, sliced tomatoes and crumbled scrapple. Cook in oven uncovered 30 minutes or until scrapple is browned and crispy.
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Sit at room temperature 15 minutes, let ingredients set before slicing and serving.
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Ratings and Reviews
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