Food
Ham and Pineapple Casserole
By Yankee Magazine|Apr 02 2014|
Yield
6 to 8 servings
Ingredients
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
Instructions
Preheat the oven to 325°F. Coat a 13×9-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.
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.
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!