Anne Waller'S Escalloped Pineapple
A sweet and comforting pineapple casserole with a crunchy bread crumb topping, perfect for brunches, potlucks, or family dinners that enjoy a tropical twist.
Ingredients
Instructions
- Combine bread crumbs, sugar, eggs, melted margarine, milk, and drained crushed pineapple in a large bowl.
- Stir thoroughly until well mixed.
- Pour the mixture into a greased 2-quart baking casserole.
- Bake at 350°F (175°C) for 45 minutes or until cooked through and golden on top.
Tips & Substitutions
For a more textured dish, consider using homemade bread crumbs or adding chopped nuts for crunch. If you need a dairy-free option, substitute the margarine with coconut oil and use a plant-based milk. You can also reduce the sugar if you prefer a less sweet dessert, especially since the pineapple adds natural sweetness.
Serving Suggestions
This escalloped pineapple makes a delightful side dish for holiday meals or a sweet treat alongside brunch. It pairs beautifully with Judy's Chocolate Chip Cookies for dessert or can be served as a unique addition to a vegetarian recipes spread. Consider pairing it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in the oven at 350°F (175°C) for about 15-20 minutes until warmed through, ensuring the top remains golden and crispy.
Nutrition & Diet Analysis (per serving)
Each serving of Anne Waller'S Escalloped Pineapple contains roughly 563 calories, with 9g protein, 90g carbohydrates, and 21g fat. It is an excellent source of vitamin C (52% of the Daily Value) and dietary fiber (22% of the Daily Value), and a good source of iron and protein. It also contributes 6g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh pineapple instead of canned?
Yes, you can use fresh pineapple, but make sure to finely chop and thoroughly drain it to avoid excess moisture. The flavor will be brighter and less sweet than canned, so you may want to adjust the sugar content accordingly.
What can I do if I don't have eggs?
If you're looking for an egg substitute, consider using 1/4 cup of unsweetened applesauce or a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water). This will help bind the ingredients while keeping the dish moist.
Is this dish suitable for freezing?
Yes, you can freeze the escalloped pineapple before baking. Cover it tightly with plastic wrap and aluminum foil. When ready to bake, thaw it in the refrigerator overnight and then bake as directed. Note that the texture may slightly change after freezing.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).