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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


  • 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


  • 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 serving (1 each) equals 527 calories, 34 g fat (19 g saturated fat), 139 mg cholesterol, 1,541 mg sodium, 34 g carbohydrate, 1 g fiber, 22 g protein.

Reviews for Pineapple Ham Casserole

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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."

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."

Reviewed Feb. 20, 2015

"My husband enjoyed this dish very much!"

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)."

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."

Reviewed Dec. 15, 2012

"A bit bland for my liking."

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."

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!"

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."

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!"

Reviewed Feb. 17, 2011

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

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!"

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."

Reviewed Jan. 2, 2010

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

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!"

Reviewed Oct. 7, 2009

"A great way to use leftover ham!!"

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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