This is the one I make ALL the time, but no bread cubes.
It's delicious!!

Baked Pineapple Casserole
****I always double

1 (20-ounce) can pineapple chunks in juice
1/2 cup sugar
3 tablespoons all-purpose flour
1 cup shredded cheddar cheese
1/2 cup butter or margarine, melted
1 stack Ritz crackers, crushed
Drain pineapple, save 3 tablespoon of juice.
Combine sugar and flour; add cheese, pineapple and pineapple juice. Mix well. Put in greased 8 x 8-inch baking dish.
Mix crushed crackers and melted butter together; sprinkle over pineapple mixture.
Bake for 30 minutes at 350*F or until browned, and bubbly.

And....how many does that serve?
Linda C

When my friend had it as one of the dishes at her 'leftovers potluck' on Thanksgiving, there were a few women who would have eaten the whole thing. I'm thinking 4 people, Linda, or 6 with smaller, appropriately portioned (!) servings.

Recipe says 6 servings, but in my household it's more like 4, that's why I double, always.

Oy!!....how much for 100??????

I have it in the oven right now! It smells sooooo good!

Hi, lindac!

Mine is sort of the counterpoint to glenda's: it has bread cubes, but no cheese.

This is my mom's recipe, and one of my favorite things to take to a potluck. I am invariably asked for the recipe. It was served after the service at my son's bar mitzvah (we used all family recipes), and so many people requested the recipe, either from us or from the kitchen staff, that we had to publish it in the synagogue bulletin!

The secret, in my opinion, is all that BUTTER. Sometimes I cut the amount.

I almost always double or triple this recipe.

Baked pineapple

1 20-oz. can crushed pineapple, drained
1/2 cup sugar
2 T flour
2 large eggs
1/4 lb. butter
3 slices white bread or challa

Beat eggs & mix into pineapple. Stir in sugar and flour mixed together. Toast bread & cut into small cubes (remove the crusts if you are being fancy). Melt butter in frying pan. Add toast cubes & stir to crisp the cubes. Put pineapple mixture into greased 1 1/2 quart casserole & put buttered cubes on top. Bake at 350 F for 45 minutes.

Enjoy!

Enjoy Beverly!!!

I have 3 food service cans of pineapple chunks....unfortunatly they are at the church so I can't remember just how many oz they are....but it says serves 25 on the can...I figure I that will be OK for 100....as perhaps some won't take it...and there will be ham and turkey and potatoes and salad.
Wish I knew how much was in those big cans.....
Linda C

Here is Marilyn's Pineapple Casserole but she doesn't say how many it serves either:
Scalloped Pineapple

1/2 cup melted butter
4 cups fresh bread cubes
3 eggs
1/2 cup brown sugar
1/2 cup white sugar
1/2 cup Milnot evaporated canned milk
20 oz. crushed or tidbits pineapple in juice
cinnamon & nutmeg

Combine bread and butter, set aside. Combine eggs, sugar and Milnot; beat with mixer. Add bread mixture and pineapple along with can juices; stir well and pour into lightly greased 2-quart casserole. Sprinkle with cinnamon and a dash of nutmeg. Bake uncovered at 350° for 1 hour or until set. *During baking it creates a crispy cinnamon toast topping.very good!

Marilyn

sorry linda--i don't think i have exactly what you are looking for. i have made this a number of times and we enjoy it very much but have to say it would probably only serve six or maybe eight as a side...

Scalloped Pineapple  Marilyn Cole
(An excellent accompaniment to your Easter ham.)
½ cup melted butter
4 cups fresh bread cubes
3 eggs
½ cup brown sugar
½ cup white sugar
½ cup evaporated milk
20 oz. crushed pineapple in juice; do not drain
cinnamon
Combine bread and butter, set aside. Combine eggs, sugar and evaporated milk; beat with mixer. Add bread mixture and pineapple, stir well and pour into lightly greased 2-quart casserole. Sprinkle with cinnamon. Bake uncovered at 350° for 1 hour or until set.

Hey San,
Great minds............???? LOL
RL`

San....that's what I am looking for....but in quantities to serve 75 to 100!!

lol, LOL roselin! i'm just about to turn in but wanted to see if that was what linda was looking for...

linda--YOU are the one i look up to as the hostess who can pull off almost anything! i'll guarantee you that serving 8 really is stretching MY skills. and i'm really sorry. i looked in 2 of julia's books as well as the joy of cooking but didn't find a thing that was remotely useful. i have a friend who does some catering and if i get a useful response, i promise i'll post it ASAP. however...i'm sure you know how tough it is to more than double or treble a recipe so we have to hope she has made something similar in large quantities before. we'll see...

That sounds so good yet so different. How would you describe the taste? I can't imagine what pineapple and cheese taste like together.

LOL!!....Well....I have pineapple, lots of cheese and butter....bread getting stale....eggs and sugar...
Think I'll wing it! LOL!....I mean I have seen so many different recipes for pineapple, sugar, cheese, crackers and bread and butter....with or without eggs and with or with out evaporated milk or cream....
I mean....how good does it have to be to be better than blue jello with bananas?! ( I kid you not!!...That was what was in the refrigerator at the church this afternoon when I took some stuff down!!)
Linda C.....trying to reform the masses!

Jenn, you really don't taste the cheese. Think very sweet pineapple dessert.

Linda, I don't know if this will help but here's some proportions that I used over the Holidays to make bread puddings that worked well. I thought this might be of use in determining how much "custard" (milk/eggs) to use.

I used 37 Large eggs + 1 Gallon Whole Milk + 1 Quart Heavy Cream to 7 Loaves of French Bread (crusts removed).....it made 6 bread puddings (with other added ingredients that took up volume in the pans.

The baking dishes were 1 1/2 quarts each so times six would be 9 quarts worth of custard.

It filled by Electrolux to be brim!

A #10 can hold 108 liquid ounces.

Thanks, Angel.....It talks about grams on the can....

Linda...do you think that blue jello was blue when it went INTO the fridge?!?!??? I thought orange jello salad was the curse of potlucks. hmmm, times have changed, kind of.
Maureen

It was definitly blue going in when I first saw it on Saturday....it had not as yet set up.
This afternoon, it's still there.....shivvering like some disgusting jelly fish, every time one opens the refrigerator door. I am VERY pleased to announced that it has now set up.....and that the bananas on the top of the bowl are turning a warm mellow brown.
I am considering this an exercise in restraint......I will NOT be the one to toss that into the disposer!! It can get up and walk across the kitchen and I won't be the one to spell it's demise!
Linda C

i was always sort of partial (in a death-wish sort of way) to the lime jello thingy, with shredded carrots and dark raisins in it, and topped up with a dollop of miricle whip.

sweet, weeping, you-know-who.

owen.

Owen???? Have we met before?? Have I shared with you my mother's recipe for lime jello salad with drained canned vegetable soup and hard boiled eggs?? Surely I have!!...Send your home address na I will be sure you have a supply!
Linda C

oh, linda c- i've admired your wit and elan for years, and i know you/re reknown for your ability to scratch-up the bottom of a pan hustling-up good-tasting grub.

however.... in the face of such a threat as a supply of lime jello with drained veggy soup (replete with boiled eggs) being delivered to my door, i must gratefully decline to supply my home address.

regretfully

owen.

I hope this isn't too late for you, Linda. It will at least give you an idea of how much you need to make.

PINEAPPLE AU GRTIN

2. c self-rising flour
2 c. sugar
3 cans (20 oz. each) unsweetened pineapple chunks
1 c. (4 oz. shredded cheddar cheese
1/2 c. butter, melted
70 Ritz crackers, crushed

Combine flour & sugar. Drain pineapple, reserving 1-1/2 c. juice. Add juice to flour mixture. Stir in pineapple and cheese. Pour into a greased 13x9" pan. Cover and bake at 350 for 30 minutes. Uncover and stir. Bake 10 minutes longer. Combine melted butter and cracker crumbs; sprinkle over pineapple. Bake, uncovered, another 10 minutes or until a knife inserted near the center comes out clean. Serves 16.

It's probably too late for you but I make this pineapple casserole that I serve with all my big dinners except beef.
Probably not good for a large crowd since it can't be doubled. I just always make two. I grease a round deep souffle pan.
1 stick margarine
3/4-1 cup of sugar.
4 eggs
5 slices of white bread cubed
1 20 oz. can crushed pineapple( Don't use chunks and blend. It changes the consistency
Bake at 350 for 1 hour. Can be made prepared day ahead and cooked just before use.
Beat marg.& sugar until creamy
Add eggs one at a time, blend well
Add bread, mix well add pineapple. All set. Enjoy!!!