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Scalloped Pineapple Casserole Recipe
|Unsalted butter||1⁄2 Cup (8 tbs) (1 Stick, At Room Temperature)|
|Sugar||3⁄4 Cup (12 tbs)|
|Canned crushed pineapple can||20 Ounce, drained (1 Can)|
|Fresh lemon juice||1 1⁄2 Teaspoon|
|Freshly grated nutmeg||1⁄4 Teaspoon|
|White bread cubes||3 Cup (48 tbs), firmly packed|
Serving size: Complete recipe
Calories 2402 Calories from Fat 985
% Daily Value*
Total Fat 112 g171.7%
Saturated Fat 64.3 g321.6%
Trans Fat 0 g
Cholesterol 1087.8 mg
Sodium 1083.4 mg45.1%
Total Carbohydrates 312 g104%
Dietary Fiber 5.3 g21.2%
Sugars 227 g
Protein 41 g82.1%
Vitamin A 75.8% Vitamin C 105.8%
Calcium 43.4% Iron 20.8%
*Based on a 2000 Calorie diet
Butter 1 1/2-quart baking dish.
Cream butter with sugar in large bowl until smooth.
Add eggs one at a time, beating well after each addition.
Gently stir in pineapple.
Blend in lemon juice and nutmeg.
Fold in bread.
Spoon into dish.
Bake until top is lightly golden, about 50 minutes.