Covered dish that will knock their socks off!

16 years ago

This dish sounds good. I went to the store to buy the ingredients but could not find #10 can of pineapple, food service size. Can you tell me about how many cups of pineapple that is?

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Comments (12)

woodie
16 years ago
Here is a chart that I found - a #10 can is 3 quarts.

Here is a link that might be useful: Can Size Chart
shaun
16 years ago
What great dish are you making?
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Probably too late for ya, but this one gets rave reviews. Jkom51Âs BILÂs Roasted Red Pepper/Feta Quiche (1) Double Pate Brisee crust from Silver Palate for a 9x13 pan: Ingredients: 3 C Flour 1 tsp Salt pinch Sugar 1 1/3 stick butter, chilled 6 Tbsp Shortening, chilled 1/2 C ice water Sift the flour, sugar and salt together into a bowl; add butter and shortening and cut them into the dry ingredients with a pastry blender or 2 knives until the mixture is like coarse meal. Sprinkle on and blend in enough ice water to make a workable dough, mixing water in lightly with a fork. Turn dough out onto your work surface and, using the heel of your hand, smear the dough away from you, about 1/4 cup at a time. Scrape up the smeared dough into a ball, wrap and refrigerate for at least 2 hours. Unwrap dough, place on floured work surface, and pound it a few times with your rolling pin to soften it. Roll out 1/8-inch thick, or to desired thickness. Drape dough over a 9x13 Pyrex pan; ease it into the pan without stretching, pat into place, trim off excess, and crimp edge if desired. Refrigerate for 30 minutes. Preheat oven to 400F. Remove chilled dough from refrigerator and prick the bottom and sides well with a fork. Line the pan with foil or wax paper; fill with beans, rice, or pastry weights to weight the crust. Bake for 10 minutes, or until the dough is just beginning to color. Remove from oven, remove weights and lining, and cool slightly. (2) Filling Drop oven temp to 375F. 1 small bunch chopped scallions, white and green parts (or onions species your choice) 1 bunch spinach, rinsed and chopped 1 12 oz jar roasted red peppers, drained 8 oz feta cheese Six eggs 1 C Half & half 1 Tbsp herb seasoning such as savory, thyme, Italian herb mix Fresh ground pepper (there is enough salt in the feta) SautÃ© scallions in butter/oil your choice until slightly wilted. Add spinach and further cook until wilted. Remove from heat and cool, move to a large bowl. Chop roasted red peppers and feta and add to the bowl. Mix in the eggs, Half and Half, and herbs/pepper. Pour filling into the baked crust, and bake 30 - 45 minutes or until set. Remove from oven, serve.
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lindac
16 years ago
I know!!! My pineapple casserole!
Five regular 20 oz cans of pineapple will do....or 6..it's not critical. But the food service size is much more economical....and I have never seen any of that go to waste!
Linda C
shaun
16 years ago
You're such a tease.
stacy3
16 years ago
Linda, I'm intrigued. Went and found your recipe - and of course I have a couple other questions...is it chunks of pineapple or crushed?

And is this a side dish or a dessert?

Stacy
shaun
16 years ago
AHA! I found it!

One # 10 can of pineapple, food service size
Drain saving the juice
mix 2/4 cup of the juice with 1/2 cup white sugar and 1/2 cup brown sugar and2/3 cup of flour.
Pour over pineapple in an 8 1/2 by 11 pyrex dish and mix well...mix in 3 cups shredded sharp chedder cheese.
Top with cornflake crumbs and drizzle 2/3 cup melted butter over the top.
Bake 40 minutes at 375 or until browned and bubbly.
Linda C
glenda_al
16 years ago
This is recipe I have been using for 20 years.
Always double!

Baked Pineapple Casserole

1 (20-ounce) can pineapple chunks in juice
1/2 cup sugar
3 tablespoons all-purpose flour
1 cup shredded cheddar cheese
1/2 cup butter or margarine, melted
1 stack Ritz crackers, crushed
Drain pineapple, save 3 tablespoon of juice.
Combine sugar and flour; add cheese, pineapple and pineapple juice. Mix well. Put in greased 8 x 8-inch baking dish.
Mix crushed crackers and melted butter together; sprinkle over pineapple mixture.
Bake for 30 minutes at 350*F bubbly.
Serves 6
glenda_al
16 years ago
THAT IS NOT a stack of crushed crackers, but 1/2 cup crushed crackers mixed with 1/4 cup melted butter

CORRECTED RECIPE
Baked Pineapple Casserole

1 (20-ounce) can pineapple chunks in juice
1/2 cup sugar
3 tablespoons all-purpose flour
1 cup shredded cheddar cheese
1/4 cup butter or margarine, melted
1/2 cup crushed ritz crackers
Drain pineapple, save 3 tablespoon of juice.
Combine sugar and flour; add cheese, pineapple and pineapple juice. Mix well. Put in greased 8 x 8-inch baking dish.
Mix crushed crackers and melted butter together; sprinkle over pineapple mixture.
Bake for 30 minutes at 350*F (175*F)
Serves 6
vicki_lv_nv
16 years ago
Hey...I would use the stack. More crunchy topping right? This sounds wonderful! Thank you for sharing!
glenda_al
16 years ago
Being as I have made this recipe multiple times, 1/2 cup is plenty! Trust me!
msazadi
16 years ago
I've had this about 5 years ago and was amazed at how yummy it was. Thanks for the notes Glenda. I think I'll pass this on to a friend who is doing her first Thanksgiving.
daylilydayzed
16 years ago
I am planning to make it for Thanksgiving this year.

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Covered dish that will knock their socks off!

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