Baked Pineapple Casserole No Bread

Baked Pineapple Casserole No Bread Instructions. preheat oven to 350 f and butter or spray a 9”x12” casserole dish. in a large mixing bowl, use a mixer to beat the softened butter and brown sugar together until smooth. add the eggs one at a time, beating after each addition until fully incorporated. then add the vanilla and again incorporate. Brush a 9x9 or 8x10 baking dish with melted butter. combine remaining butter with the rest of the ingredients and mix well. pour pineapple mixture into the prepared baking dish. bake for 60 to 70 minutes at 350ºf until golden on top and a knife inserted in the center comes out clean.

Crushed Pineapple Casserole Ritz Crackers Preheat your oven to 350 degrees f. grease an 8 inch x 8 inch baking dish and set aside. (see note) beat butter and sugar together with a hand mixer until smooth. add the beaten eggs to the bowl and mix well. add the drained pineapple and stir to combine. add the cubed bread and mix everything really well. Grease a medium sized casserole dish. beat sugar and butter in a mixing bowl with an electric mixer until creamy. beat in eggs, one at a time, then stir in cinnamon and nutmeg. mix in crushed pineapple and bread until incorporated; transfer to the prepared baking dish. bake in the preheated oven until bubbly and lightly browned on top, about 1. In a bowl, mix together pineapples, sugar, eggs and vanilla. add in cornstarch mixture. pour pineapple mixture into a casserole dish. dot with butter and sprinkle with cinnamon. bake at 350 degrees f. for 60 minutes until golden brown around the edges. serve warm. Prepare the topping: in a medium bowl, stir together the melted butter, crackers, breadcrumbs, and 2 tablespoons reserved juice with a fork until evenly moistened. sprinkle over the top of the casserole. bake the pineapple casserole for 35 minutes, until the casserole is hot and bubbly and the topping is browned.

Baked Pineapple Casserole Bigoven Set aside. place a can of undrained crushed pineapple in a mixing bowl. add flour, sugar and eggs. mix with an electric mixer until combined. (be careful, the juice will splatter). pour pineapple mixture into a greased 8×8″, 8×10″ or round cake pan. spread bread mixture evenly over the top. bake at 350 for 30 minutes. Preheat the oven to 350. drain canned pineapple chunks, reserving 1 4 cup pineapple juice. add chunks and the 1 4 cup reserve juice to a mixing bowl with crushed pineapple and sugar. mix well. fold in the cheese, add flour, and mix well. spoon into a 1 1 2 quart casserole dish. in a smaller mixing bowl, combine melted butter and crushed crackers.

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