Pineapple Ham Casserole

by Sabrina Snyder

Last Update:

2 Comments

4 from 1 vote
8 servings
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
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Pineapple Ham Casserole is a creamy noodle dish that’s complimentary in its sweet and savory combo. It will impress even the pickiest eater.

One pan Dinners like Tuna Noodle Casserole, Baked Spaghetti, and this pineapple ham dish are perfect for busy weeknights or make ahead freezer meals.

Sabrina’s Pineapple Ham Casserole Recipe

This creamy Hawaiian-Style dinner is jam packed with a little bit of sweet and savory that your entire family is sure to love. Plus, it’s a great way to use up those holiday ham leftovers. It’s a one pan dinner but if you’re craving veggies, serve with a side of Sautéed Green Beans or Roasted Broccoli.

Dinner, then Dessert

Pineapple Ham Casserole Recipe

Pineapple Ham Casserole is a creamy noodle dish that's complimentary in its sweet and savory combo. It will impress even the pickiest eater.
Yield 8 servings
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Dinner
Cuisine American
Author Sabrina Snyder
Noodle casserole on a plate.
PrintRate

Ingredients
 

  • 2 cups wide egg noodles
  • 1/2 yellow onion , minced
  • 4 tablespoons unsalted butter
  • 8 ounces cream cheese , softened
  • 1 cup whole milk
  • 1 large egg
  • 2 cups cooked ham , chopped
  • 2 cups crushed pineapple , well drained
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon coarse ground black pepper
  • 1/8 teaspoon ground cloves
  • 14 Ritz crackers , crushed well

Instructions

  • Preheat the oven to 350 degrees.
  • Cook the egg noodles 2 minutes shy of the directions on the box or bag then drain (do not rinse).
  • In a large skillet add the butter on medium heat.
  • Add in the onions, stir well, and cook for 4-6 minutes or until translucent.
  • Whisk in the cream cheese until creamy
  • Whisk together the milk and egg into a measuring cup then slowly pour in the mixture into the cream cheese. Add in chopped ham and pineapple.
  • Add in the salt, pepper, and cloves and whisk well until creamy.
  • Stir in the cooked pasta until well coated then pour the mixture into a 9×13 baking dish.
  • Sprinkle the crushed crackers over the mixture.
  • Bake, uncovered, for 30-35 minutes until crumbs have browned and pasta mixture has thickened.

Nutrition

Calories: 320kcal | Carbohydrates: 23g | Protein: 11g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 99mg | Sodium: 631mg | Potassium: 287mg | Fiber: 1g | Sugar: 12g | Vitamin A: 675IU | Vitamin C: 13mg | Calcium: 95mg | Iron: 1mg

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About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  1. This was very good. It has very good flavor! I didn’t use the cloves because I didn’t see where to put them, but I did add about a teaspoon of chopped banana peppers with the pineapple mixture. The only thing I’d do differently next time is make it in a smaller pan so it stays more moist.

    Reply

    1. Hi Shari, the cloves get mixed in with the salt and pepper. I noticed that wasn’t mentioned in the recipe card so I made sure to fix it. Thank you for pointing that out. I like your addition of banana peppers, that’s a great idea, and I’m very happy you enjoyed the recipe.

      Reply