Ham and Pineapple Casserole

By Yankee Magazine

Apr 02 2014


6 to 8 servings


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 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.