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Nancy's Kitchen - Tried and Tested Recipes
Pineapple Breakfast Casserole

Pineapple Breakfast Casserole
(Makes 2 pieces in a standard bread loaf pan.)

1 20-oz. can of pineapple chunks (packed in 100% juice)
1/4 cup brown sugar
3 tablespoons cheddar cheese , chopped or shredded
3 tablespoons unsalted butter, melted
½ cup fresh breadcrumbs (from 1 or 2 slices of fresh bread)

Preheat the oven to 350. If you’re using a metal loaf pan, line it with parchment paper. In a food processor, pulse the drained pineapple until some chunks remain. Reserve the juice for another use. In a small bowl, stir together the pineapple chunks and brown sugar. Pour the mixture into the loaf pan, then top it with the cheddar. Next, sprinkle on the breadcrumbs and drizzle the melted butter on top. Bake for 20 minutes, or until bread crumbs are golden brown
and crispy.
Artemis in NYC


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