Scalloped Pineapple Casserole
- ¾ cup butter, softened
- 1¼ cups sugar
- 3 eggs
- 1 can (20 ounces) crushed pineapple, well drained
- 1½ teaspoon lemon juice
- 4 cups firmly packed cubed white bread (crusts removed)
Preheat oven to 350 degrees. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in the pineapple and lemon juice. Gently fold in bread cubes.
Spoon into a greased 2-quart baking dish. Bake, uncovered, 40–50 minutes or until top is lightly golden. Serve warm.