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Polynesian Casserole

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  Canned pineapple tidbits 13 1⁄2 Ounce, drained, reserving liquid
  Cubed cooked ham/Luncheon meat 3 Cup (48 tbs)
  Sliced cooked sweet potato 2 Cup (32 tbs)
  Firmly packed brown sugar 1⁄3 Cup (5.33 tbs)
  Flour 1⁄4 Cup (4 tbs)
  Curry powder 1⁄4 Teaspoon
  Pepper 1⁄8 Teaspoon
  Water 1⁄2 Cup (8 tbs)
  Vinegar 2 Tablespoon
For topping
  All purpose flour 1 Cup (16 tbs) (Pillsbury'S Best)
  Sugar 2 Teaspoon
  Baking powder 2 Teaspoon
  Salt 1⁄4 Teaspoon
  Chopped macadamia nuts/Chopped almonds 1⁄2 Cup (8 tbs)
  Milk 1⁄2 Cup (8 tbs)
  Eggs 2 , separated
  Butter 2 Tablespoon, melted

Layer pineapple, ham and sweet potatoes in 2-quart casserole.
Combine brown sugar, flour, curry powder and pepper.
Add water to reserved pineapple syrup to make 1 cup.
Blend into brown sugar mixture with vinegar.
Pour over casserole.
Bake at 375° for 20 minutes.
Pour Topping over casserole, spreading to cover.
Bake 20 to 25 minutes longer or until golden brown.
Topping Combine flour, sugar, baking powder, salt and nuts in mixing bowl.
Blend milk, egg yolks and butter.
Add to dry ingredients.
Stir just until moistened.
Beat egg whites until stiff, but not dry.
Fold into batter.

Recipe Summary

Main Dish

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Polynesian Casserole Recipe