Scrapple Casserole
The Scrapple Dinner That Slices Like a Pie and Feeds a Crowd
Think shepherd’s pie, but built around Jones Scrapple. Thinly sliced Yukon Gold potatoes are simmered in heavy cream with garlic and sage, then layered into a springform pan with frozen peas, sweet corn, and sliced Roma tomatoes. Crumbled scrapple goes on top and bakes until browned and crispy. Let it rest, slice it like a pie, and serve it for dinner or a hearty weekend brunch.
Ingredients
- 1 cup heavy cream
- 4 medium Yukon potatoes, sliced thin
- 2 cloves garlic, minced
- 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
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.
Ratings & Reviews
Leave a reviewKids really like it
Kids really like it; easy to make as team. Good time!
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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!