Pineapple Ham Casserole

Pineapple Ham Casserole — A Cozy, Joyful One-Dish Classic

There is something about a warm, bubbling Pineapple Ham Casserole that takes me straight back to slow, laughter-filled Sundays in my grandmother’s kitchen. The scent of sweet pineapple and salty ham mingling with melted cheese is a memory I chase all winter long. This Pineapple Ham Casserole is that comforting, homemade dish that feels like a hug on a plate — an easy meal that doubles as a simple dinner during the week and a festive cooking star for holidays and potlucks. If you love a family favorite that’s both a savory main and almost a delicious dessert thanks to its sweet-tangy notes, you are in the right place. For another cozy casserole to try later, check out this ham and cheese hash brown casserole.

Why Make This Recipe

• Quick prep and big payoff: Ready in about an hour, it’s an easy meal that feeds a crowd without chasing you out of the kitchen.
• Crowd-pleaser: The sweet pineapple and savory ham combo wins over skeptical eaters every time.
• Versatile ingredients: Use leftover ham, canned or fresh pineapple, and pantry staples for an effortless homemade dish.
• Comforting recipe with flair: Cozy enough for weeknight dinners, pretty enough for holiday tables during festive cooking.
• Leftover magic: It reheats and freezes well, making it a perfect plan-ahead family favorite.

Ingredients You’ll Need

• 4 cups diced cooked ham — generous and savory; swap in smoked turkey or cooked chicken for a lighter alternative.
• 1 can (20 ounces) crushed pineapple, drained — provides sweetness; fresh pineapple works beautifully in season.
• 2 cups shredded cheddar cheese — sharpness for balance; use Monterey Jack or a blend if you prefer milder cheese.
• 1 can (10.5 ounces) condensed cream of mushroom soup — adds creaminess; use cream of chicken or a homemade white sauce to avoid cans.
• 1 cup sour cream — tangy and rich; try Greek yogurt instead for a lighter option.
• 2 cups cooked white rice — the classic base; brown rice or quinoa are great for more fiber.
• 1/2 cup chopped green bell pepper — color and crunch; substitute roasted red pepper for sweet depth.
• 1/2 teaspoon black pepper and a pinch of salt — taste as you go; ham can be salty so start light.
• 1 cup crushed buttery crackers or panko breadcrumbs — for a crunchy topping; use gluten-free crumbs if needed.

Tip: If your ham is on the salty side, soak diced ham briefly in warm water and pat dry to reduce sodium.

Prep and Cook Time

• Prep time: 20 minutes
• Cook time: 35–40 minutes
• Total time: 55–60 minutes

Note: This is a relatively quick recipe — fast enough for a weeknight but worth the little patience while it bakes and the topping turns golden.

How to Make Pineapple Ham Casserole

1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish so the edges brown evenly.
2. In a large bowl, stir together the drained crushed pineapple, cream of mushroom soup, sour cream (or Greek yogurt), and black pepper until smooth. The mixture should be creamy and slightly sweet-salty.
3. Fold in the cooked rice, diced ham, chopped green pepper, and half of the shredded cheese. As you stir, notice how the cheese strings and the pineapple brightens the mixture — that smell will make you smile.
4. Spoon the mixture into the prepared baking dish, smoothing the top with a spatula. The casserole should look cozy and slightly glossy from the pineapple.
5. Sprinkle the remaining cheese evenly over the top, then scatter the crushed crackers or panko for a crunchy finish. A pat of butter dotted across the crumbs gives extra golden color.
6. Bake for 35–40 minutes, until bubbling at the edges and the top is golden brown. If the topping browns too quickly, tent loosely with foil for the last 10 minutes.
7. Let rest for 5–10 minutes before serving — the flavors settle and the casserole slices cleanly. Serve warm and watch people reach with second helpings.

For another twist on comforting casseroles, try this creamy broccoli cheese casserole later this week.

Tips and Creative Variations

• Sweet and spicy: Add a small diced jalapeno or a sprinkle of cayenne for a kick against the sweet pineapple.
• Tropical twist: Stir in shredded coconut or chopped macadamia nuts for a Hawaiian feel.
• Lighter version: Swap sour cream for Greek yogurt, use reduced-fat cheese, and brown rice.
• Gluten-free: Use gluten-free breadcrumbs or crushed gluten-free crackers for the topping.
• Vegetarian swap: Replace ham with smoked tempeh or roasted chickpeas for a satisfying meat-free main.

Encourage personalization: try different cheeses, toss in a handful of frozen peas, or top with pineapple rings for a pretty presentation.

Serving Ideas

This Pineapple Ham Casserole shines with simple sides: a crisp green salad dressed with citrus vinaigrette, steamed green beans, or roasted sweet potatoes. For drinks, pour a chilled white wine or a sparkling lemonade. Picture a table where cousins pass bowls and everyone leans in for just one more spoonful — that’s the magic this casserole brings to gatherings, whether it’s a casual weeknight or a holiday brunch.

Storing and Reheating

• Refrigerator: Cool completely and store in an airtight container for up to 3–4 days.
• Freezer: Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.
• Reheating: Reheat individual portions in the microwave for 1–2 minutes, stirring halfway. For whole casserole, cover with foil and bake at 350°F (175°C) for 20–30 minutes, until warmed through. Add a few extra minutes uncovered to re-crisp the topping.

Label your containers with date and contents — nothing is sadder than a forgotten casserole.

Pro Tips for Success

1. Drain the pineapple well to avoid a watery casserole; press with paper towels if needed.
2. Use day-old cooked rice if possible — it holds texture better than freshly made, sticky rice.
3. Taste the filling before baking; adjust salt and pepper because canned soups and ham vary in saltiness.
4. For a deeper flavor, sauté the bell pepper briefly in a splash of olive oil before adding.
5. Let the casserole rest after baking so slices hold together for pretty serving.

FAQs

Q: Can I freeze this recipe?
A: Yes — freeze the cooled casserole for up to 2 months. Thaw overnight in the fridge and reheat in the oven for best texture.

Q: What can I substitute for the cream of mushroom soup?
A: Use cream of chicken, or whisk together 1 cup milk and 2 tablespoons butter mixed with 2 tablespoons flour to make a homemade white sauce.

Q: Is fresh pineapple better than canned?
A: Fresh pineapple gives brighter flavor and less syrup, but canned crushed pineapple is convenient and delicious. Just be sure to drain it well.

Q: Can I make this gluten-free?
A: Absolutely — swap the cracker topping for gluten-free breadcrumbs or crushed gluten-free crackers.

Q: How do I reduce the saltiness?
A: Use low-sodium soup and rinse or soak the ham briefly to remove excess salt. Taste and adjust seasoning before baking.

Conclusion

This Pineapple Ham Casserole is more than a recipe — it is a little ritual of warmth and welcome. Every spoonful carries sweet-salty notes, the comfort of melted cheese, and the easy joy of a homemade dish that brings people together. Whether you’re craving a simple dinner on a busy night or a festive cooking addition for family gatherings, this casserole answers with heart. For inspiration and variations from other cooks, take a look at this classic Ham and Pineapple Dinner Recipe and this trusted guide to making a Pineapple Ham Casserole Recipe: How to Make It. If you try it, tell me how it went — I love hearing about your kitchen wins and the stories that come with them.

Pineapple Ham Casserole

A comforting one-dish meal combining sweet pineapple and savory ham, perfect for weeknight dinners or festive occasions.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Servings: 8 servings

Course: Casserole, Main Course

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

  

Main ingredients

• 4 cups diced cooked ham Swap in smoked turkey or cooked chicken for a lighter alternative.
• 1 can (20 ounces) crushed pineapple, drained Fresh pineapple works beautifully in season.
• 2 cups shredded cheddar cheese Use Monterey Jack or a blend for milder cheese.
• 1 can (10.5 ounces) condensed cream of mushroom soup Use cream of chicken or a homemade white sauce to avoid cans.
• 1 cup sour cream Try Greek yogurt for a lighter option.
• 2 cups cooked white rice Brown rice or quinoa are great for more fiber.
• 1/2 cup chopped green bell pepper Substitute roasted red pepper for sweet depth.
• 1/2 teaspoon black pepper Taste as you go; ham can be salty so start light.
• 1 pinch salt Taste as you go; ham can be salty so start light.
• 1 cup crushed buttery crackers or panko breadcrumbs Use gluten-free crumbs if needed.

Method

 

Preparation

1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
2. In a large bowl, stir together the drained crushed pineapple, cream of mushroom soup, sour cream (or Greek yogurt), and black pepper until smooth.
3. Fold in the cooked rice, diced ham, chopped green pepper, and half of the shredded cheese.
4. Spoon the mixture into the prepared baking dish and smooth the top with a spatula.
5. Sprinkle the remaining cheese evenly over the top, then scatter the crushed crackers or panko.

Baking

1. Bake for 35–40 minutes, until bubbling at the edges and the top is golden brown.
2. Let rest for 5–10 minutes before serving.

Notes

If your ham is on the salty side, soak diced ham briefly in warm water and pat dry to reduce sodium. For variations, add jalapeno for heat, coconut for a tropical twist, or use gluten-free substitutes.