Happy Tasty Tuesday! If you celebrate Easter, I hope you had a nice holiday on Sunday. It was nice to have dinner with my parents this Easter. Last year, we weren’t able to be together due to Covid, so it was nice to be together on Sunday with quite the spread of food.
One of our side dishes for dinner was this Pineapple Bread Casserole from the “Sharing Our Best – A Collection of Recipes from Ridgeview Mennonite Church” cookbook. It complemented the ham wonderfully.
Here’s the recipe if you’d like to fix it with that leftover ham you have in your frig…
Pineapple Bread Casserole, Lois High, page 44, “Sharing Our Best – A Collection of Recipes from Ridgeview Mennonite Church”
1 stick margarine, softened
1 c. sugar
1 (No. 2) can crushed pineapple, undrained
6 slices stale bread, cubed
Beat margarine and sugar and add eggs. Mix in pineapple and fold in the bread cubes. Put in well buttered baking dish. Bake at 375 degrees for 45 minutes.
We all enjoyed this on our plate of food for Easter and didn’t have much of it left. I usually fix this whenever we have ham for dinner, since pineapple and ham go together in my book. We had quite the table full of food on Sunday. So nice to finally have a family dinner again.
I’ll share with you next week the recipe of the delicious cake we had for dessert. It definitely was moist and yummy.
Have a great first week of April and enjoy spring!