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Ham and Pineapple Casserole

Ham and Pineapple Casserole
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Yield: 6 to 8 servings

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  • 1/4 cup (1/2 stick) margarine, softened
  • 1/2 cup sugar
  • 5 large eggs
  • 1-1/2 cups cubed cooked ham
  • 1 can (20 ounces) cubed pineapple, drained
  • 2 tablespoons fresh lemon juice
  • 8 to 10 slices slightly stale white bread, crust removed and cubed


Preheat the oven to 325°F. Coat a 13x9-inch casserole with vegetable cooking spray. In a large bowl, cream together the margarine and sugar. Beat in the eggs, one at a time, until well blended. Stir in the ham, pineapple, and lemon juice, and fold in the bread cubes. Pour the mixture into the prepared casserole and smooth the top. Bake, uncovered, for 30 to 35 minutes, or until the custard is set and the top is golden.
Updated Wednesday, April 2nd, 2014

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2 Responses to Ham and Pineapple Casserole

  1. Irene Hayes April 10, 2014 at 10:35 am #

    In your recipe for Ham and Pineapple Casserole, there is no mention of liquid for the custard. No milk, cream or sour cream is mentioned. Is that intended or an omission.? Please advise. Thank you.

    • Aimee Seavey April 10, 2014 at 11:55 am #

      Hi Irene. Thank you for your comment. The Ham and Pineapple Casserole recipe is correct as published — there is no “liquid” other than the beaten eggs. Try it and let us know what you think!

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