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There are several versions of baked pineapple casseroles. I chose to share this one because it was passed along in a bunch of Mennonite church supper recipes I have had in my collection for years.
The Southern (US South) version of Baked Pineapple Casserole adds cheese and uses crackers. Yet another version does not include bread at all. Because this version has sentimental connections for me, I usually choose to make this one.
This dish is a great accompaniment to the Easter ham and it shows up consistently at Mennonite and Amish church and social gatherings. I have never seen any leftovers when it is on the menu!
If you really want to gussy it up, add drained pineapple rings to the top and insert a maraschino cherry into the middle of the ring. This is yummy enough to use as a dessert, too. Scoop out or cut into squares to serve.
Amish Baked Pineapple CasseroleCourse: Sides, DessertCuisine: Pa. DutchDifficulty: Easy
1/2 cup butter
1/2 cup white sugar
4 eggs, well beaten
1 (20 ounce) can crushed canned pineapple in its own juice, drained
6 slices white bread, cubed into 1/2 inch cubes (challah bread works well, too)
1/4 teaspoon ground cinnamon
pinch of ground nutmeg
- Preheat oven to 350 F degrees.
- Butter a 1-1/2 or 2 quart casserole dish.
- Cream butter and sugar until well blended. Add eggs; beat until combined.
- Stir in drained crushed pineapple and bread cubes. (add cinnamon and nutmeg if using)
- Pour into prepared dish.
- Bake for 50 to 55 minutes or until evenly browned on top
- You can lightly sprinkle the top at this point with granulated sugar then place under the broiler, watching carefully, until top caramelizes and is brown.
- Serve warm or cold.