Broadway Palm Pineapple Casserole recipe is provided by Executive Chef Gregory Van Horn of the Broadway Dinner Theater.
The Captain and I love the Dinner Theaters and have managed to attend them while living in Kansas City, Seattle, Dallas, Albuquerque and now here in Florida.
Granted, it is not the Broadway in New York that the Captain and I enjoy on our annual Christmas trek to New York City…..but it is close, as there are plays from Broadway that tour the country and we are fortunate to be able to see many of the plays right here in our little sunshine state. 🙂
More on the Plays in another post, but right now I want to tell you about a great Southern staple…Pineapple Casserole!
Did you just frown? I know, it doesn’t sound like a casserole does it?
Well, if you like…you can call it a pineapple souffle…that was one of the recipes suggested to me by a friend. 😉
There are many ways to make it and I am sure you might have a version in your recipe file.Some recipes include grated cheese and Ritz Crackers…and others use tidbit pineapple or the chunk pineapple.
Some recipes use brown sugar and some recipes use a lot more white sugar and butter.
As is with most old recipes…there are many variations as cooks and bakers use the ingredients they have on hand and for the most part, they are all good…well, mostly good! 🙂
However, I find this particular recipe has just the right amount of ingredients…as is.
The crushed pineapple works so well with the bread crumbs.
Plus, this is a quick dish to prepare and one usually has canned pineapple, sugar, eggs and bread on hand in their pantry.
Cut the crusts from the bread either with a crust cutter or a sharp knife. Cube the bread…and tightly pack into 4 cup measure.
Save the crusts, I like to make croutons with them….:) Or bread stuffing…or..well, you get the idea! 😉
Cream the butter and sugar together..
Add eggs, one at a time….beating well after each addition.
Be sure pineapple is well drained. I like to use a colander and blot with paper towel.
Add the lemon juice and pineapple to the mixing bowl and mix well.
Fold in the bread cubes….
Using a 2 quartt (I used a 2 and 1/2 quart) lightly greased baking, transfer the mixture and bake at 350 degrees for about 40-45 minutes
Simply yummy and delicious and a great addition to a baked ham or any entree. Think Thanksgiving side dishes! 😉
One unique feature of this pineapple casserole is that it can double as a side dish or a dessert! It is that good!
So if you have not tried this wonderful casserole…please try it!
Believe me, once you make this casserole….your family or guests will ask for the recipe.
You don’t have to be Southern to like it! 🙂
- ¾ cup butter
- 1 ¼ cups sugar
- 3 eggs
- 1 (20oz.) can crushed pineapple, well drained
- 1 ½ teaspoon lemon juice
- 4 cups firmly packed cubed white bread (crusts removed)
- Preheat oven to 350°.
- In a mixing bowl, cream the butter and sugar.
- Add eggs one at a time, making sure to mix after each addition.
- Stir in pineapple and lemon juice, fold in bread crumbs.
- Spoon mixture into a greased 2 quart baking dish
- Bake casserole uncovered at 350° for 40-45 minutes or until golden brown.
- Serve warm.
- Broadway Palm is a Dinner Theater which provides live Broadway Plays (and off Broadway) which the Captain and I enjoy immensely.
- This particular Theater provides a wonderful meal just before the curtain opens to the first act. The recipe above is Chef Greg Van Horn's version of this Southern potluck staple.
- It is excellent with Ham as a side dish or add it to your casserole dishes at Thanksgiving!