skip to main content

The Kitchen Table

How many of us fixed Glenda's pineapple casserole?

15 years ago

For our Easter meal today?????

"I Did"....and it was a big hit....

who else...???

patti

Sort by:Oldest

Comments (21)

glenda_al
15 years ago
U make me smile!

Interesting to see how many did.

Remember the fudge pie, so many made for THanksgivng years ago?
jel48
15 years ago
I did! I'd never heard of pineapple casserole before reading that thread. We had it with ham and we loved it!
Related Discussions
Do you have a favorite pineapple casserole recipe?
Q
Comments (21)
Not to take away from Glenda at all - this recipe s quite different. My Mother gave me this recipe years ago - super easy & wonderful for either dinner or brunch: Pineapple Dressing 1/2 cup butter (I have used margarine & "spreads") 1 cup sugar 4 eggs 1 cup crushed pineapple, drained 5 slices white bread, sliced (I have used wheat & other) Cream butter and sugar, add eggs one at a time. Add in pineapple. Fold in bread. Put in a greased 1 quart casserole dish (I use non-stick spray). Bake at 350 degrees for 1 hour.
...See More
LOOKING for: That pineapple casserole...
Q
Comments (27)
I hope this isn't too late for you, Linda. It will at least give you an idea of how much you need to make. PINEAPPLE AU GRTIN 2. c self-rising flour 2 c. sugar 3 cans (20 oz. each) unsweetened pineapple chunks 1 c. (4 oz. shredded cheddar cheese 1/2 c. butter, melted 70 Ritz crackers, crushed Combine flour & sugar. Drain pineapple, reserving 1-1/2 c. juice. Add juice to flour mixture. Stir in pineapple and cheese. Pour into a greased 13x9" pan. Cover and bake at 350 for 30 minutes. Uncover and stir. Bake 10 minutes longer. Combine melted butter and cracker crumbs; sprinkle over pineapple. Bake, uncovered, another 10 minutes or until a knife inserted near the center comes out clean. Serves 16.
...See More
RECIPE: Pineapple Casserole
Q
Comments (6)
I reckon this is one of those "secret" recipes that have been shared around for a long time. I first learned it at a duck hunting camp in Stuttgart, Arkansas, quite a few years back, and have been making it ever since. Everyone we serve it to for the first time is enthused, and has to have the recipe. I've made it with Ritz, with Saltines (which is how I learned it), and with wheat crackers. It's all good. And, like Glenda, I usually double it.
...See More
Recipe of the day October 7 - Chicken Casseroles
Q
Comments (12)
This is one from my blog that I've made twice (if I make something more than once, that means I REALLY liked it.) Chicken-and-Rice Bake 3 to 4 boneless chicken breasts halves, rinsed and patted dry 1 Â½ cups chicken broth I used low-sodium Â½ teaspoon seasoned salt dash ground black pepper 4 tablespoons butter Â½ cup chopped celery 1 medium onion, chopped 4 tablespoons all-purpose flour 1 cup milk salt and pepper to taste 2 Â½ cups cooked rice (I used brown rice, over 3 cups - I didn't measure) 1 cup fresh bread crumbs (I used whole-grain white bread) 2 tablespoons melted butter 1. Place the chicken breasts in a saucepan with the chicken broth, seasoned salt, and a dash of pepper. Bring to a boil; reduce heat to medium-low, cover, and simmer for 20 to 30 minutes, until cooked through. With a slotted spoon, remove the chicken breasts to a plate. Cover loosely with foil and let cool. 2. Heat oven to 350 degrees. 3. Strain the broth into a large cup or small bowl; set aside. In the same saucepan, melt the butter. Over medium-low heat, sautÃ© the chopped celery and onion until tender. Stir in the flour until well blended. Gradually stir in the reserved chicken broth and milk. Cook the sauce, stirring constantly, until thickened and bubbly. Taste and add salt and pepper, as needed. 4. Chop the cooled chicken into bite-size pieces. Add the chicken to the sauce mixture along with the cooked rice. Spoon the chicken and rice mixture into a 2-quart casserole dish. 5. Toss bread crumbs with melted butter; sprinkle over the casserole. Bake for 30 to 40 minutes, or until hot and bubbly, and bread crumbs are lightly browned. Here is a link that might be useful: Chicken-and-Rice Bake
...See More
hallngarden
15 years ago
I did, not only did I make it for our lunch. . We had a dinner invitation last night and she called and ask for the recipe. I made another one and took the recipe. Before we left, she was making copies for everyone there. Yes, I remember the fudge pie, have made it many times also.
grannytme
15 years ago
I did sort of... I did it gluten free...used 1T cornstarch for each 1T of flour and put chopped nuts on top. It was great!
jannie
15 years ago
I didn't and I'm glad. I had three desserts :Key Lime Pie-not homemade, brownies and granola bars. Too many leftovers. Then again, I'll be having leftover quiche today (Monday) for breakfast. Just waiting for DH to wake up.
bulldinkie
15 years ago
I did mmmthat was about all I could keep down every thing else ,the other 3 bites came back up.
juellie1962
15 years ago
I didn't... :( I printed the recipe and never got around to it. Maybe Mother's Day brunch???
Sally Brownlee
15 years ago
I DID and it was it hit at my gathering as well. I had few raised eybrows when I said cheese and pineapple, but I think just about everyone went back for seconds!
It is a definate keeper! I made the recipe x4 and put in 2 - 2 quart casseroles. It was perfect with just enough leftover for me.
Thanks Glenda!
cjd63
15 years ago
Okay, call me stupid, but I have to know. Is this a casserole as in a side dish to the meal, or is it a dessert?
patti43
15 years ago
I did and for the first time just made it with one can. We still have plenty leftover. Or cold straight from the frig. :-)
glenda_al
15 years ago
It's a side dish, that's the way I always serve it.
Marilyn Sue
15 years ago
I did not make it as the men in our family do not care for it. The girls and I do like it. We did have candied sweet potatoes with our meal.

Sue
cjd63
15 years ago
Thanks for clarifying that Glenda.
Holly_ON
15 years ago
I was really tempted but I am diabetic and it has so much sugar in it.
nodakgal
15 years ago
We did! DD Heather asked what she could bring? Pineapple casserole! It was great, had it many,many times now and love it!
Kathsgrdn
15 years ago
I'm making it now for our late Easter dinner.
kathleenca
15 years ago
I made it for dinner as a side with ham. It got raves, of course!
oldgardener_2009
15 years ago
I didn't, but I copied the recipe to make soon. I think my husband will like it!
workoutlady
15 years ago
I did. My daughter's boyfriend said his stepmom made it and it was disgusting and my daughter agreed. But when my daughter read the ingredients she said hers was different as it had jello. Anway, I made her boyfriend try it and he came back for seconds. I sent my daughter the recipe and she made it again today for the two of them. It was a hit with everyone except my dad who hates pineapple. I'll make it again someday.
gabriell_gw
15 years ago
I sometimes come to this forum and saw the recipe for pineapple. I had made it years ago and forgotton about it. I used Glenda's recipe and it tastes just like the one I had made before. I served it to people who had never had it and it was well received.
glenda_al
15 years ago
Son, many years ago, worked for the local newspaper, which put out an emplyees recipe cookbook.

I saw the recipe for the pineapple plus one for hashbrown casserole.

Ever since I made the two together for side dishes for holidays.

Both recipes in the cookbook show they have been well used.

Related Stories

HOLIDAYS Houzz Call: Show Us Your Christmas Tree!

By Mary Jo Bowling

How lovely are your branches? Post a picture and share your stories

SUMMER GARDENING Houzz Call: Please Show Us Your Summer Garden!

By Annie Thornton

Share pictures of your home and yard this summer — we’d love to feature them in an upcoming story

CURB APPEAL Houzz Call: Show Us Your Mailbox!

By Stacy Briscoe

Celebrate the U.S. Postal Service’s 240th birthday by uploading photos of your fabulous mailbox

KITCHEN STORAGE Show Us Your Hardworking Pantry

By Mary Jo Bowling

Do you have a clever and convenient kitchen storage setup? Throw some light on the larder and share your pictures and strategies

LIFE Tell Us: What Made You Fall for Your Kitchen?

By Annie Thornton

Show the heart of your home some love for Valentine’s Day

KITCHEN DESIGN House Planning: How to Set Up Your Kitchen

By KitchenLab Interiors

Where to Put All Those Pots, Plates, Silverware, Utensils, Casseroles...

SELLING YOUR HOUSE 10 Low-Cost Tweaks to Help Your Home Sell

By Lurdes Abruscato

Put these inexpensive but invaluable fixes on your to-do list before you put your home on the market

KITCHEN DESIGN Houzz Call: What’s Cooking in Your Kitchen?

By Stacy Briscoe

Most of us turn to recipes, videos and culinary shows when we cook. Where do you set your cookbook, tablet or TV screen?

MOST POPULAR 7 Ways to Design Your Kitchen to Help You Lose Weight

By Mitchell Parker

In his new book, Slim by Design, eating-behavior expert Brian Wansink shows us how to get our kitchens working better

REMODELING GUIDES From the Pros: 8 Reasons Kitchen Renovations Go Over Budget

By Erin Carlyle

We asked kitchen designers to tell us the most common budget-busters they see

Sponsored

High Point Cabinets

21 Reviews

Columbus' Experienced Custom Cabinet Builder | 4x Best of Houzz Winner

More Discussions

Have you ever attended a Death Cafe discussion group?

128

Smile today - 8/6/26

6

Friday/Weekend Quiz

9

Weekend Music - Looking Up

37

Spots on my philodendron.

2