Moore or Less Cooking

Easy Recipes For Those Who Like To Cook and Bake

Easy Pineapple Casserole

by 23 Comments

Easy and delicious Pineapple Casserole. 5 ingredients are all you need to make this wonderful light and fluffy pineapple baked casserole!

Easy Pineapple Casserole

I wanted to make an easy side dish to go along with our Easter Supper. I love pineapple recipes and thought this would be perfect served along with my Slow Cooker Shredded Beef Roast. I was right! My kids asked what is in this as they were serving themselves. I said taste it and let me know!

I heard lots of mmmm’s and Yum’s, this is so delicious Mom! Can you make it again? Pineapple is such a wonderful fruit for this dish. It isn’t overly sweet. So it’s so nice served with ham or a roast as a side dish. Kids love it.

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Easy Pineapple Casserole~ Only 5 ingredients needed to make this light and fluffy side dish, perfect served with ham, pork roast or beef roast.

 

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What You’ll Need

  • 2 cans (8 ounces each) pineapple (crushed, in juice)

  • 1/2 teaspoon salt

  • 1/2 cup sugar

  • 3 tablespoons flour

  • 3 eggs beaten

  • 2 cups bread (fresh, cubed)

  • 6 tablespoons butter (melted)

How to Make It

  1. Heat the oven to 350 F. 
  2. Butter a 1 1/2-quart casserole dish.
  3. Combine the undrained pineapple with salt, sugar, and flour. Stir in the beaten eggs.
  4. Toss bread cubes with the melted butter; fold into the pineapple mixture.
  5. Pour the pineapple mixture into the prepared casserole dish and bake in the preheated 350 F for 40 to 50 minutes, or until set.
Nutritional Guidelines (per serving)
252Calories
13gFat
31gCarbs
5gProtein
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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Nettie Moore is the cook, baker, photographer, and designer behind Moore or Less Cooking Food Blog. Nettie is a self- trained cook and baker. She loves creating easy recipes that don’t call for a lot of unknown ingredients. Nettie’s Blueberry Skillet Cake has been featured in Taste Of Home Magazine and her Peach Raspberry Pie has won awards! She was born and raised in Southern California and now calls New England her home, where she lives with her husband and two children. Follow Nettie on her blog, Moore or Less Cooking, or here: FACEBOOK | TWITTER | GOOGLE+ | PINTEREST | BLOGLOVIN |INSTAGRAM

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Comments

      • heidy says

        Thank so much for the quick response…it has been requested that I bring this for a side on Christmas day and your recipe looks the best. Do I just kind of wing it on how much bread to use since it was calling for slices? I’ve never made this dish before.

  6. Denise says

    I would love to try this recipe, but I am just so unsure about the amount of bread. You mentioned a French loaf which is very narrow and 12 slices would not be much bread. Is that the correct amount? Thank you for your response. Denise

    Reply

  7. Jenni says

    I’ve gotten a similar recipe from my aunt and it has about a cup of shredded cheddar cheese mixed in as the last ingredient. I also sprinkle some on top. It sounds weird with pineapple but oh so good! I also mix mine up the night before so everything gets a good soak and then prepare it in my crockpot while I’m at church!

    Reply

  8. Mary B says

    I, too, am curious about the amount of bread as “slices” are so variable. Could you please give me a weight or approximate volume in cups so I get the correct ratio? Thank you so much.

    Reply

  10. Michelle says

    Hi! I don’t know if my last message posted. It looks like your recipe isn’t listed anymore. Can you let me know the recipe please? thank you!

    Reply

    • Nettie says

      That is so weird! The recipe disappeared, sorry about that, here you go:
      What You’ll Need
      2 cans (8 ounces each) pineapple (crushed, in juice)
      1/2 teaspoon salt
      1/2 cup sugar
      3 tablespoons flour
      3 eggs (beaten)
      2 cups bread (fresh, cubed)
      6 tablespoons butter (melted)

      How to Make It
      Heat the oven to 350 F.
      Butter a 1 1/2-quart casserole dish.
      Combine the undrained pineapple with salt, sugar, and flour. Stir in the beaten eggs.
      Toss bread cubes with the melted butter; fold into the pineapple mixture.
      Pour the pineapple mixture into the prepared casserole dish and bake in the preheated 350 F for 40 to 50 minutes, or until set.

      Reply

  11. Nancy says

    Hi! I noticed your recipe calls for 2 cups of cubed bread however in your response to “Mary B” your say that you used 4 cups. Could you let me which is the correct amount of bread cubes. Thanks so much! ~Nancy

    Reply
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