Our family holiday gatherings would not be complete without “Mom’s” special Scalloped Pineapple dish. We have come to love this dish anytime we plan to bake a ham. It is simply the perfect accompaniment to any ham dish you plan to prepare.
The family has cast their vote choosing this dish over the many pineapple dishes with cheese added. We also use leftover hot dog or hamburger buns as a substitute for the bread slices. I guess at the quantity and usually go with one and a half buns. So don’t be afraid to try whatever stale bread you might have except………………….well……….cornbread or roasted garlic Tuscan bread.
As for leftovers, there usually isn’t any but if there is, it reheats beautifully. This easy Scalloped Pineapple recipe is perfect for doubling if your crowd is larger.
Granma’s handwriten Scalloped Pineapple recipe
- 1 (1 lb) can crushed pineapple
- 1 cup sugar
- ¼ cup melted butter
- 3 eggs beaten well
- 5 slices of white bread, crumbled
- Dash of cinnamon
- Preheat oven to 350º. Butter a glass 8x8 casserole dish. Set aside. In medium size bowl combine the pineapple and it's juice with the sugar. Set aside to let sugar dissolve. Melt the butter and let cool. Beat eggs well and add the crumbled bread. Mix in the melted butter and then blend all of the ingredients into the pineapple mixture.
- Spoon mixture into buttered casserole and sprinkle lightly with cinnamon. Bake for one hour at 350º.