Pineapple Ham Casserole: A Sweet and Savory Comfort Bake
Introduction
There are some dishes that arrive not just at the table but into memory — warm, tangy pineapple bubbling at the edges, the salty, familiar hug of diced ham, the soft crumble of a golden breadcrumb crust. This Pineapple Ham Casserole is one of those foods: a homemade dish that smells like Sunday afternoon and feels like a family recipe passed down. In the first bite you get bright pineapple, savory ham, and a creamy silkiness that makes this simple dinner feel like festive cooking. If you love cozy casseroles and want an easy meal that doubles as a crowd-pleaser, this is your new go-to. For another hearty casserole inspiration, I sometimes pair this with a riff on my favorite Bacon Cheeseburger Tater Tot Casserole recipe when hosting friends.
Why Make This Recipe
- Quick to assemble and forgiving — perfect for busy weeknights or potlucks.
- Comforting recipe that balances sweet pineapple and savory ham for true crowd-pleasing flavor.
- Versatile ingredients mean you can lighten it, make it heartier, or give it a festive twist.
- Great for using leftover ham after holidays — transforms scraps into something special.
- Feels like homemade family magic without hours of fuss.
Ingredients You’ll Need
- 3 cups cooked ham, diced — Use smoked ham for extra depth; leftover holiday ham is perfect.
- 1 20-ounce can pineapple chunks, drained (reserve a little juice) — Fresh pineapple works too; chop into bite-sized pieces.
- 2 cups shredded cheddar cheese — Sharp cheddar gives the best tang; Monterey Jack is milder.
- 1 can cream of mushroom soup (10.5 ounces) — Use cream of chicken or make a simple white sauce for a homemade option.
- 1 cup sour cream — For a lighter option, substitute plain Greek yogurt.
- 1 small onion, finely chopped — Swap for shallots if you want a sweeter, refined note.
- 2 cloves garlic, minced — Garlic adds warmth; roast it for a mellower flavor.
- 2 cups cooked rice or 3 cups cubed day-old bread (choose rice for gluten-free) — For a lower-carb version use cauliflower rice.
- 1 cup breadcrumbs or crushed buttery crackers for topping — Panko gives extra crisp; use gluten-free crackers if needed.
- 2 tablespoons butter, melted — Use olive oil for dairy-free.
- Salt and pepper to taste, and a pinch of smoked paprika for a cozy touch.
(If you want more hearty casseroles, check this alternate comfort food idea: Bacon Cheeseburger Tater Tot Casserole.)
Prep and Cook Time
- Prep time: 15–20 minutes
- Cook time: 25–30 minutes
- Total time: 40–50 minutes
Note: This is an easy meal — quick to prep and quick to disappear. Worth the small wait for that bubbling, golden finish.
How to Make Pineapple Ham Casserole
- Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish and feel the warmth of anticipation as the oven hums on.
- In a large bowl, stir together the cream of mushroom soup, sour cream, minced garlic, chopped onion, and reserved pineapple juice (a tablespoon or two). Season with salt, pepper, and smoked paprika. The mixture should smell savory-sweet and inviting.
- Fold in the diced ham, drained pineapple chunks, and cooked rice or bread cubes until everything is evenly coated. The contrast of juicy pineapple against tender ham is already singing.
- Transfer the mixture to the prepared baking dish, spreading it so the layers settle into a cozy, even blanket.
- Combine the shredded cheese with half of the breadcrumbs in a small bowl. Sprinkle half the cheese mixture over the casserole, then top with the remaining cheddar for a molten, golden layer.
- Mix the melted butter with the remaining breadcrumbs and sprinkle this crumb topping over the cheese to create a crisp, buttery crown.
- Bake for 25–30 minutes until the casserole is bubbling at the sides and the top is golden brown. If the topping browns too quickly, tent loosely with foil.
- Let the casserole rest for 5–10 minutes before scooping. That pause lets the flavors settle and makes serving neater — and gives you a moment to inhale that warm, sweet-and-savory aroma.
Tips and Creative Variations
- Add a tablespoon of Dijon mustard to the soup mix for a tangy lift.
- Stir in 1 cup of frozen peas or diced bell pepper for extra color and texture.
- Swap ham for cooked chicken and make a pineapple chicken casserole for a milder profile.
- For a sweeter, bake-friendly glaze, drizzle a tablespoon of honey mixed with pineapple juice over the top in the last five minutes.
- Make it gluten-free by using rice and gluten-free breadcrumbs or crushed rice crackers.
Serving Ideas
- Serve this Pineapple Ham Casserole with a crisp green salad dressed in citrus vinaigrette to cut through the richness.
- Spoon onto plates with roasted green beans or honey-glazed carrots for a festive holiday table.
- For drinks, try a sparkling apple cider or a chilled Riesling — something with bright acidity to match the pineapple.
- Picture children and grandparents sharing a casserole scoop, laughter spilling between bites — a true family favorite moment.
Storing and Reheating
- Refrigerator: Store in an airtight container for up to 3–4 days.
- Freezer: Freeze in a sealed casserole dish or freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Warm individual portions in the microwave for 2–3 minutes or reheat the whole dish in a 350°F (175°C) oven for 20–25 minutes, covered, until heated through. Remove foil for the last 5–10 minutes to crisp the topping.
Pro Tips for Success
- Drain the pineapple well to avoid a watery casserole — blot with paper towels if needed.
- Use day-old bread or chilled rice for better texture; fresh bread can become too mushy.
- Allow the casserole to rest before serving so it firms up and slices cleanly.
- Toast the breadcrumbs lightly in a pan with butter for a deeper, nuttier topping.
- Taste and adjust seasoning — ham can be salty, so sample the filling before adding extra salt.
FAQs
Q: Can I freeze Pineapple Ham Casserole?
A: Yes — freeze for up to 2 months. Thaw in the refrigerator overnight and reheat in the oven for best texture.
Q: What’s the best substitute for cream of mushroom soup?
A: Use cream of chicken soup or make a quick béchamel — butter, flour, and milk whisked until creamy — for a homemade option.
Q: Can I make this dairy-free?
A: Yes — swap sour cream for a dairy-free yogurt, choose a plant-based cheese, and use olive oil instead of butter for the topping.
Q: Is this recipe suitable for a crowd?
A: Absolutely — double the ingredients for a larger baking dish and it becomes a great potluck centerpiece.
Conclusion
There is something deeply comforting about a Pineapple Ham Casserole: the way sweet and savory meet in every spoonful, the ease of turning leftovers into a family favorite, and the warm glow it brings to the table. If you want a classic take or inspiration from other cooks, you might enjoy this Ham and Pineapple Dinner Recipe for a similar sweet-savory pairing, or this step-by-step Pineapple Ham Casserole Recipe: How to Make It for another trusted technique. Make it your own, invite someone over, and let that bubbling, golden casserole be the heart of tonight’s simple celebration.
Contents
Pineapple Ham Casserole
Ingredients
Main Ingredients
- 3 cups cooked ham, diced Use smoked ham for extra depth; leftover holiday ham is perfect.
- 1 20-ounce can pineapple chunks, drained Reserve a little juice; fresh pineapple works too.
- 2 cups shredded cheddar cheese Sharp cheddar gives the best tang; Monterey Jack is milder.
- 1 can cream of mushroom soup Use cream of chicken or make a simple white sauce for a homemade option.
- 1 cup sour cream For a lighter option, substitute plain Greek yogurt.
- 1 small onion, finely chopped Swap for shallots for a sweeter flavor.
- 2 cloves garlic, minced Garlic adds warmth; roast for a mellower flavor.
- 2 cups cooked rice or 3 cups cubed day-old bread Choose rice for gluten-free.
- 1 cup breadcrumbs or crushed buttery crackers for topping Panko gives extra crisp; use gluten-free crackers if needed.
- 2 tablespoons butter, melted Use olive oil for dairy-free.
- to taste Salt and pepper Add a pinch of smoked paprika for extra flavor.
Instructions
Preparation
- Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- In a large bowl, stir together the cream of mushroom soup, sour cream, minced garlic, chopped onion, and reserved pineapple juice. Season with salt, pepper, and smoked paprika.
- Fold in the diced ham, drained pineapple chunks, and cooked rice or bread cubes until evenly coated.
- Transfer the mixture to the prepared baking dish.
- Combine the shredded cheese with half of the breadcrumbs in a small bowl. Sprinkle half the cheese mixture over the casserole, then top with remaining cheddar.
- Mix the melted butter with the remaining breadcrumbs and sprinkle over the cheese.
Cooking
- Bake for 25–30 minutes until bubbling and golden brown. Tent with foil if browning too quickly.
- Let the casserole rest for 5–10 minutes before serving.
Notes
Written by Salaheddine — founder of Tasty Sunrise, sharing easy and comforting homemade recipes for every occasion.
📩 admin@tastysunrise.com • Pinterest