Baked Pineapple Casserole

Who doesn't like pineapple with ham!  I know people who eat that combination on pizza!  This baked pineapple casserole has been a favorite side dish to serve with baked ham at Easter time.  It has a texture similar to those breakfast strata recipes that so may people make and, as a matter of fact, it does make a nice brunch dish.  This is another one from my mother-in-law--though I have no clue as to where she got it.  I hope to make it for Easter dinner tomorrow. 

Baked Pineapple Casserole

printable recipe

1/2 cup butter or margarine

1 cup sugar

4 eggs

1 can crushed pineapple (20 oz.)

4 slices white bread, cubed

Cream butter and sugar.  Beat in eggs one at a time.  

Stir in drained pineapple, then fold in bread cubes.  

Place in 1 1/2 quart buttered casserole.   

Bake, uncovered for 1 hour at 350 degrees.

Easy Corn Pudding

This is one of those recipes that our family has enjoyed for years.  It's been one of Emily's favorites since we first tried it.  The recipe came from my mother-in-law who got it from a restaurant on the Eastern Shore some time in the early 1990's.   We've enjoyed it at family get togethers ever since.

This is a custard like dish that should be prepared right before serving.

Corn Pudding

Printable Recipe

1 can white cream style corn

1 – 12 ounce can evaporated milk

1 cup sugar

3 Tablespoons cornstarch

2 eggs

Use a 1 1/2 quart casserole and put the sugar and cornstarch

in first.  Mix, then add eggs.  Next add the corn and milk.  

Dot with butter and bake at 350 degrees for approximately 1 hour.