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Pineapple Ham Casserole Recipe

Pineapple Ham Casserole Recipe

Living in Hawaii, I wanted to share this recipe which features pineapple. It's our most important fruit crop. —Marsha Fleming, Kula, Hawaii
TOTAL TIME: Prep: 15 min. Bake: 30 min. YIELD:4 servings

Ingredients

  • 2 cups uncooked wide egg noodles
  • 1/2 cup chopped celery
  • 2 tablespoons butter, divided
  • 1 package (8 ounces) cream cheese, cubed
  • 3/4 cup milk
  • 2 cups cubed fully cooked ham
  • 2 cans (8 ounces each) crushed pineapple, drained
  • 2 teaspoons Worcestershire sauce
  • 1/2 teaspoon salt
  • Dash pepper
  • 1/4 cup dry bread crumbs

Directions

  • 1. Cook noodles according to package directions; drain. In a large skillet, saute celery in 1 tablespoon butter until tender. Stir in cream cheese and milk; cook and stir until cheese is melted. Add the noodles, ham, pineapple, Worcestershire sauce, salt and pepper.
  • 2. Transfer to an ungreased 1-1/2-qt. baking dish. Melt remaining butter; toss with bread crumbs. Sprinkle over the top. Bake, uncovered, at 350° for 30-35 minutes or until heated through. Yield: 4 servings.

Nutritional Facts

1 each: 527 calories, 34g fat (19g saturated fat), 139mg cholesterol, 1541mg sodium, 34g carbohydrate (11g sugars, 1g fiber), 22g protein

Reviews for Pineapple Ham Casserole

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MY REVIEW
Reviewed Apr. 8, 2016

"I also altered this recipe. Instead of noodles, I used diced potatoes. I added 1 teaspoon of dry mustard, 1 small chopped onion, cut the milk in about half, and added more pepper. I topped it with the Ritz cracker topping given earlier and it was delicious! (I also used the tidbits instead of crushed) I added 15 minutes to the cooking time for the potatoes and put the topping on 30 minutes prior to it being done. Trust me and try it this way!"

MY REVIEW
Reviewed Feb. 5, 2016

"Bland and Worcestershire gave it an odd flavor. Had to toss it, no one would eat past two bites. Notice the five star reviewer completely changed the recipe."

MY REVIEW
Reviewed Feb. 24, 2015

"This was not the hit I thought it would be. I kept tasting it as I was making it and I knew it was bland, so I kept trying to *spice* it up so family would like it better. I won't be making this again."

MY REVIEW
Reviewed Feb. 20, 2015

"My husband enjoyed this dish very much!"

MY REVIEW
Reviewed Mar. 6, 2014

"I have always loved pineapple-Ritz cracker casserole so I couldn't resist using the same topping from that wonderful dish here in this recipe instead of breadcrumbs. Also, I skipped the milk and noodles, opting for a thicker, creamier casserole. Other changes, I used 20 oz can pineapple tidbits, added chopped onion to the butter and celery, skipped the worchestershire sauce. It is absolutely wonderful and something I will definitely make again. Here is the topping: Melt 6 TBSP butter, add 1 cup crushed Ritz crackers, 1 TBSP sugar, 6TBSP of the pineapple juice from can (I just poured in all the juice left over and it worked)."

MY REVIEW
Reviewed Mar. 29, 2013

"I added about 1 tsp dry mustard, more Worcestershire sauce and about half a cup of the pineapple juice from the can. Definitely needed that little flavor boost. Good recipe, my 6 year-old loved it. May try some teriyaki next time."

MY REVIEW
Reviewed Dec. 15, 2012

"A bit bland for my liking."

MY REVIEW
Reviewed Sep. 14, 2012

"This is a nice twist on your typical pasta and meat casserole; still a pleasant comfort food yet something a bit different from the usual. We really enjoyed it and I will be making it again. I used spaghetti noodles since that's what I had on hand and I used a 20 oz. can of pineapples for a double batch. The pineapple flavor was very mild like this which was good, but I think it could be even better with more pineapple."

MY REVIEW
Reviewed Dec. 15, 2011

"We loved this simple recipe! I actually followed it except for putting 20 ounces of pineapple in it instead of 16. It was yummy!"

MY REVIEW
Reviewed Nov. 12, 2011

"This recipe was creamy with a touch of sweetness to go with the saltiness of the ham. That said, we agreed that I shouldn't make it again. It just wasn't our thing, but I can see why others really like it."

MY REVIEW
Reviewed Jun. 16, 2011

"I made this casserole for my elderly In-Laws and an elderly friend of theirs. They absolutely loved it! Thank you!"

MY REVIEW
Reviewed Feb. 17, 2011

"My family really like this recipe so will be making it again."

MY REVIEW
Reviewed Feb. 5, 2011

"I made lots of changes; I didn't have egg noodles so subst. orzo. I added onion and green pepper to the celery, and omitted the salt. Yummy and kid-friendly!"

MY REVIEW
Reviewed Apr. 4, 2010

"To save time, I prepared this dish the day before Easter Sunday and baked it the next day. It was a big hit! Everyone said it was delicious! Since I love celery, the next time I make this casserole, I'm going to add 3/4 cup chopped celery. Cashews might also be a nice addition."

MY REVIEW
Reviewed Jan. 2, 2010

"The Ham and Pineapple blend so well together, when I serve this there is no left-overs."

MY REVIEW
Reviewed Nov. 4, 2009

"This was SO good! It was like mac and cheese supreme! The only thing I did different was to season the bread crumbs with some garlic powder and seasoned salt while toasting them. Yummy!"

MY REVIEW
Reviewed Oct. 7, 2009

"A great way to use leftover ham!!"

MY REVIEW
Reviewed Jun. 7, 2009

"We have made this using fettuccine, and it really is quite delicious. An 8 ounce can of drained pineapple yields 2/3 cup fruit, and 1/3 cup juice. Rather than purchasing two 8 ounce cans, I use a 20 ounce can instead, drain and save juice for another use, and measure 1-1/3 cups pineapple. Yes, there is some leftover, so chop some lettuce, add the remaining pineapple as a side salad."

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