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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