Ron Wilson

Ron Wilson

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Rita's holiday pineapple casserole

Here’s the perfect side to that holiday ham, and it’s a much loved recipe, one that was shared with me many years ago by my friend Don. I think its origin is southern, which makes sense since this side dish is on the sweeter side, not savory. I was happy to find this recipe again on the Realhousemoms site. I’ve adapted it only slightly.



1/2 cup butter

3/4 cup sugar

4 eggs

20 ounce can crushed pineapple in juice or syrup, drained

1 teaspoon vanilla

8 pieces plain white bread, cubed (you can remove crusts but Don didn’t)


Preheat oven to 350 degrees.

Beat butter and sugar together until smooth.

Beat eggs and add to the butter and sugar. Mix well.

Add pineapple and vanilla and mix well.

Add the cubed bread and mix well.

Spray an 8 x 8 baking dish or 9x13 for a thinner, but crowd stretching, dish.

Pour casserole mixture into the pan.

Bake uncovered for 45 minutes for 8x8 or 35 or so for 9x13.

Serve warm or cold

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