Pineapple Casserole
from
Iris
My mom wasn't the
best cook in the kitchen but my high school best friend's mom rocked. Mom
Hammons passed this recipe to me in 1968 and I've made it a hundred times at
least. It is excellent with ham or pork. Yumm! I'll make it once again for
Christmas dinner this year. Try it and enjoy!
Pineapple Casserole
1 can (1 lb.) crushed pineapple
3/4 c.
sugar
2 eggs
3 Tbsp.
flour
7 slices
white bread (cut into 1" cubes)
4
Tbsp. butter
Preheat oven to 450 degrees. Put butter in medium size casserole
dish and put it in the oven till butter melts. Add the bread cubes and toss
lightly. Place in the oven and heat till lightly browned. Turn oven down to
350 degrees. Mix sugar, eggs and flour in a bowl. Add pineapple and blend
well.
Remove bread from casserole dish and set aside. Pour the pineapple
mixture into casserole dish. Spoon the bread cubes on top being careful not to
push the bread into the mix. Bake uncovered about 45 minutes.
Serves 4. (I usually double the recipe and use a 13" rectangular baking dish.)
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