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My review
Baked Pineapple Casserole
Cheryl Ritter Bonsell
"A bread and pineapple casserole that goes great with a ham dinner."
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Ingredients
1 h 20 m servings 425 calsOriginal recipe yields 6 servings
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Directions
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Prep
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Cook
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Ready In
- Preheat oven to 350 degrees F (175 degrees C). Grease a medium-sized casserole dish.
- 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.
- Bake in the preheated oven until bubbly and lightly browned, about 60 minutes.
Footnotes
- Tip
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Per Serving: 425 calories; 19.5 g fat; 58.8 g carbohydrates; 6.5 g protein; 165 mg cholesterol; 162 mg sodium. Full nutrition
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Reviews
Read all reviews 279354 Ratings
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Most helpful positive review
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 al...
Most helpful critical review
4/21/2003
I read all 55 reviews before trying this dish for an Easter potluck and since only a couple were less than enthusiastic, I thought this would be a keeper...WRONG. I followed the recipe but it ...
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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 al...
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...
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...
5/3/2003
I doubled this recipe for a dinner party, and put everything in one large baking dish. It was moist, fragrant, and absolutely delicious. Even the pickiest of eaters were having seconds and thi...
4/8/2003
I just made this recipe and it turned out great. I changed it just a little by using only 1/2 cup of sugar, more nutmeg, lots of cinnamon and instead of white bread I had some Cinnamon Raisin Sw...
5/18/2003
A wonderful side dish with garlic/onion pork tenderloin! I used 1/4 pound of softened butter instead of the margarine, and only used 1/2 c. sugar. This dish is great to prepare early in the da...
8/4/2006
Excellent recipe. I made it for a potluck and received lots of compliments. it is very easy and tastes great. I used approx. 6 oz. smart balance butter, 3/4 cup splenda, 10 slices bread, 2 20...
9/25/2002
My mother and I have been making this same recipe (minus the spices) for years and it's ALWAYS a hit. We call it "pineapple souffle," even though it's definitely NOT a souffle - it's just kind o...