Pineapple Casserole

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There are a lot of versions of the Pineapple Casserole on the web.  Most of them have Cheddar Cheese and Ritz crackers as ingredients.  This recipe does not include those two ingredients.

When I first got this recipe, I thought surely that it was a Southern recipe, even though the family member who gave me the recipe is from Grand Rapids.

The recipe was given to me over ten years ago and I have been making it at least once a year since then.  It makes a wonderful, slightly sweet  and delicious side dish for Thanksgiving, Christmas and Easter dinners.  It goes especially well with Ham.

We associate the pineapple  with Hawaii.  But the pineapple is actually native to South America and was introduced to Hawaii by early European Explorers.  Try this Pineapple Casserole recipe, your family is sure to love it.

Pineapple Casserole

  • Servings: 8
  • Difficulty: easy
  • Print

1 1/2 sticks of butter, softened
2 cups of sugar
2 eggs
1/2 cup of whipping cream
1 cup of crushed pineapple, drained
4 cups of cubed white bread (with crust)
1 cup of walnuts

Preheat the oven to 350°.  Cream together the butter and sugar.  Add the eggs and the whipping cream  to the creamed mixture.  Beat together.  By hand, mix in the drained pineapple, bread cubes and walnuts.  Pour into a 9 x 13 inch  pan or 2 1/2 quart casserole dish that has been sprayed with non-stick cooking spray.  Bake at 350° for 30 to 45 minutes till golden brown.  

pineapple casserole

 

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