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Baked Pineapple Casserole

Baked Pineapple Casserole

  • Prep

    20 m
  • Cook

    1 h
  • Ready In

    1 h 20 m
Cheryl Ritter Bonsell

Cheryl Ritter Bonsell

A bread and pineapple casserole that goes great with a ham dinner.

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Nutrition

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  • Calories:
  • 425 kcal
  • 21%
  • Fat:
  • 19.5 g
  • 30%
  • Carbs:
  • 58.8g
  • 19%
  • Protein:
  • 6.5 g
  • 13%
  • Cholesterol:
  • 182 mg
  • 61%
  • Sodium:
  • 162 mg
  • 6%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a medium-sized casserole dish.
  2. In a mixing bowl, cream together butter and sugar. Beat in eggs one at a time. Stir in cinnamon and nutmeg. Add bread and crushed pineapple into the mixture. Transfer mixture to the prepared baking dish.
  3. Bake in the preheated oven until bubbly and lightly browned, about 60 minutes.
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Reviews

MARY DOMAZ
101

MARY DOMAZ

1/31/2007

After reading reviews I made adjustments, so I found it hard to give it the full 5 stars. This was a very tasty dish that went well with the pork tenderloin I prepared. I also served broccoli along with it. It was a nice presentation. Since so many commented on the sweetness, I cut the sugar in half. I used pineapple in its own juice, NOT the kind that has the sweetened syrup. It turned out fine...not sweet at all. I also cut the butter in half. Next time I would use just two tablespoons. I could still taste a bit of greasiness, although not bad. I followed the directions and used a pinch of cinnamon and nutmeg. If you want to taste these, you will have to use more than a pinch. We could not detect either spice in the casserole. Many reviewers said it was too eggy for them. So I used three eggs and 1/4 cup of milk. It turned out well. Cooking time was right on. I used a 2 1/2 quart casserole. It was a nice change from potatoes. Everyone who ate it, enjoyed it.

SHANHOP
90

SHANHOP

11/27/2007

This is a new holiday staple at my house. I follow the recipe exactly, and we love it. Keys - use pinapple in juice, NOT syrup. Syrup will make it too sweet. Use good bread. I've always made it with french or italian. If you try this with Sandwich bread I expect it'd be a lot more runny/mushy. Mine has never been soggy, and reheats really well.

MomSavedbyGrace
84

MomSavedbyGrace

1/25/2006

Made this as a side dish to "Marinated Pork Tenderloin" recipe also off this site, both EXCELLENT!! And compliment each other very well. If making this in a 9x13 pan, you will need more like 8 slices of bread in the mixture, so once its baked, it puffs up more like a stuffing, otherwise it will be too runny. I also cube my bread, don't think that matters as much. I also bake mine at 350 for 40 min. and that does the trick....I think 60 min. is too long. Enjoy, this is excellent!

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