This dish is a change from the regular casserole. It is a great side for many different meats.—Beth Koehler, Mansfield, Pennsylvania
- 2 cans (20 ounces each) crushed pineapple
- 1/2 cup sugar
- 2 tablespoons all-purpose flour
- 3 eggs, beaten
- 4 slices bread (crusts removed), buttered and cubed
- Drain pineapple, reserving 1 cup juice. In a bowl, combine pineapple and juice with sugar, flour and eggs; mix well. Spoon into a 2-qt. baking dish; top with bread cubes. Bake at 350°, uncovered, for 45-50 minutes or until set and browned. Serve as a side dish with ham or poultry. Yield: 8 servings.
Originally published as Golden Pineapple Casserole Side Dish in Country Woman May/June 1993, p35
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Reviewed Aug. 12, 2011
"I halved the recipe as well, and it turned out amazing! Wonderful contrast to the common traditional side dishes. It's so good I'd probably make it just to eat as a snack!"