"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Scalloped Pineapple Casserole Recipe

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This recipe for Scalloped Pineapple Casserole, by , is from Sisters of The Traveling Bracelet, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Wanda Layman

Category:
Category:

Ingredients:  
Ingredients:  
3/4 cup butter, softened
1-1/4 cups sugar
3 large eggs
1 can (20 oz.) crushed pineapple, well drained
1-1/2 tsp. lemon juice
4 cups firmly packed cubed white bread (crusts removed)

Directions:
Directions:
Preheat oven to 350. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in pineapple and lemon juice. Gently fold in bread cubes.
Spoon into a greased 2 quart baking dish. Bake, uncovered, 40 - 50 minutes or until top is lightly golden. Serve warm.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
Wanda made this for us on one of our many "sisters weekends" with my mom. It is so good. I tried this and substituted the pineapple with peaches and it was wonderful!

 

 

 

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