SCALLOPED PINEAPPLE CASSEROLE 3/4 cups (1-1/2 sticks) unsalted butter or margarine, room temperature 1-1/4 cups sugar 3 eggs, beaten 1 (20 oz) can crushed pineapple, drained 1-1/2 tsp. freshly squeezed lemon juice 4 cups firmly packed cubed white bread Preheat oven to 350 degrees. Butter 2 qt. baking dish. Cream butter with sugar in large bowl until smooth. Add eggs one at a time, beating well after each addition. Gently stir in pineapple. Blend in lemon juice. Fold in bread. Spoon into dish. Bake until top is lightly golden, about 40 minutes. Serve hot.
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