Pineapple Ham Casserole
A delightful combination of sweet pineapple and savory ham, topped with a golden breadcrumb crust, making it a comforting dish perfect for family gatherings or weeknight dinners.
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
For variety, add Dijon mustard, frozen peas, or swap ham for chicken. Store leftovers for 3–4 days or freeze for up to 2 months.