Pineapple Souffle

pineapple_casseroleSorry it’s been awhile again… I remembered this great recipe which I used for Easter.     I’ve used this for 3 yrs.    It’s definitely a must for Easter or Christmas when paired with ham.   Delicious!

Pineapple Souffle


1 – 16oz can of crushed pineapple in heavy syrup
2 tablespoons cornstarch
1/2 cup sugar
1/4 cup cold water
1 teaspoon vanilla extract
2 eggs beaten

1) Mix cornstarch, water, and sugar until all is dissolved in a mixing bowl.

2) Add pineapple, eggs, and vanilla.    Pour into a casserole pan.   I use an oval casserole.

3) Sprinkle with cinnamon.

4) Dot with butter.

5) Bake uncovered for 1 hour at 350 degrees.

From the kitchen of Kathy Bartz.


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