February 2010 Recipe: Country Pineapple Casserole

Country Pineapple Casserole

½ c. butter or margarine, softened
2 c. sugar
8 eggs
2-20 oz cans crushed pineapple, drained
3 T. Lemon juice
10 slices day-old white bread, cubed

In a mixing bowl, cream butter and sugar. Add the eggs, one at a time, beating well after each addition. Stir in pineapple and lemon juice. Fold in the bread cubes. Pour into a greased 9 x 13 x 2 inch baking dish. Bake, uncovered, at 325 deg. F for 35-40 minutes or until set.

Yield: 12-16 servings