country pineapple casserole |
| Name: |
Trudy Brock |
| Base: |
Norfolk Naval Station |
| Recipe: |
1/2 cup butter or margarine, softened
2 cups sugar
8 eggs
2 cans (20 ounces each) crushed pineapple, drained
3 tablespoons lemon juice
10 slices day old white bread, cubed
In a mixing bowl, cream butter and sugar. Add the eggs, one at a time, beating well after each addition. Stir in pineapple and lemon juice. Fold in the bread cubes. Pour into a reased 13in by 9in by 2in baking dish. Bake, uncovered, at 325 for 35 to 40 minutes or until set. Makes 12 to 16 servings |
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