easy ham pineapple casserole

Leftover Food

The ham casserole is classic. Let’s turn classic into epic with this easy hamp pineapple casserole. The kick of jalapeno adds fiesta fun!

Imagine all the leftover food that’s just tossed out. What unimaginable food waste. Growing up in Southern West Virginia with a frugal single mom, we didn’t dare throw out leftover food. This leftover food was repurposed always into something absolutely delicious and totally different from the original food. 

Holiday time means lots of food, yes, usually ham and turkey, and lots of leftover food. That’s why we need lots of leftover ham recipes like this easy ham pineapple casserole! 

Breakfast Casserole

Casseroles are classic, and this easy ham pineapple casserole will be one of your EPICs in your casserole collection! Honestly, I had no idea that when I posted pictures of this casserole that I would get so much traffic, comments, likes and just sheer giddiness about a recipe!

Don’t know about y’all but usually holidays around our house mean friends and family staying with us. And, I’m on perpetual breakfast duty. Nothing’s easier and tastier with leftover ham than a breakfast casserole. And, this easy ham pineapple casserole is perfect. You’ve got the subtle sweetness of the delicious pineapple with the saltiness of the ham. Together they make magic! 

Leftover Ham Recipes

Don’t know about you, but we love ham for holidays, and, well, anytime during the year. The spiral honey ham always means leftover ham and that means I’m dreaming up ways to repurpose and reuse these leftovers. Now, if you don’t have leftover ham, not to fret. Just buy a thick cut big slice of boneless ham and you can dice it up for this easy pineapple ham casserole!

Pineapple Casserole Recipe

What is it about this simple ham pineapple casserole that makes it so popular? Well, for starters, I think the fact that it’s got delicious pineapple tidbits in it. I mean usually ham casseroles come with noodles or potatoes, but I’ve gone the somewhat ‘sweet’ route to offset the savory of this recipe. Another thing about this recipe, well, it’s made in a non-traditional ‘casserole dish’. Actually, it’s not a dish at all but a cast iron skillet. OMG, mention a cast iron skillet and it opens the flood gates for sweet memories of families, cooking, grandmothers, wonderful food, gatherings, dinners and more.

This recipe is perfect for the holidays when you may have cooked a big ham and have leftovers. But, if that’s not the case, not to worry. You can have this casserole at anytime of the year because all you have to do is buy a ham steak and you’re in business! xoxo ~ally

Here’re few of my other favorite canned, jarred and frozen fruit recipes!

Pineapple Serrano Hummus

Pineapple Ham Biscuits

Easy Mandarin Pound Cake

pineapple ham jalapeno casserole

Yield: About 6+ servings

You'll bake a ham just for the leftovers that you can use in this amazing pineapple jalapeno ham casserole! OMG! It's one skillet. Super EZ!

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Ingredients

• Preheat oven to 400
• 2 to 2 ½ cups diced ham, leftover, about 1.5” cubes
• 2 packages (10 oz.) Baby Broccoli Mix, previously frozen, at almost room temperature
• 1 can (20 oz.) Dole Sunshine Pineapple Tidbits, drained, reserve liquid
• 1 can (10.5 oz.) Cream of Celery Soup
• 1 container (7.5 oz.) Soft Cream Cheese Spicy Jalapeno, almost room temperature (Philadelphia Cream Cheese)
• 2 eggs
• 1 tsp. jalapeno, small dice, remove some of the seeds for less heat
• 1 box (6 oz.) Stove Top Stuffing Mix
• 2 cups grated cheddar

Instructions

1. Grease well a 10-12” cast iron skillet (bottom and perimeter).
2. In a medium mixing bowl, whisk together well one-half cup of pineapple juice, celery soup, cream cheese, eggs and jalapeno. Set aside.
3. Put the ham cubes in and sprinkle on top one cup of grated cheese and one-half of the stuffing mix. Add one-third of the liquid juice/soup/cream cheese/egg mixture.
4. Add the previously frozen baby broccoli mixture, drained pineapple tidbits hen one-third of the juice/soup/cream cheese/egg mixture.
5. Top with the remaining stuffing mixture and the remaining juice/soup/cream cheese/egg mixture.
6. Cover the skillet with heavy foil. Bake in a preheated 400 oven for 45 minutes.
7. Remove foil and bake another 20 minutes. Sprinkle on top the remaining grated cheese. Return to oven (uncovered) for about 5 minutes or until cheese is melted and turning slightly golden brown.
8. Remove and let the casserole rest before serving.

Notes

Be sure to let the casserole 'rest' about 15 minutes before digging into it. And, if the juices run, well, then that's just added bonus for yumminess!

Serve with just fresh greens and cucumbers.

Garnish with fresh parsley or chives.

Your sharing is GOLDEN! Thank you!

Your sharing and comments help me stay in business! Share a photo if you make the recipe #allyskitchen Thank you! xo Ally