Pineapple Marshmallow Casserole Recipes

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in pineapple and lemon juice. Gently fold in bread cubes. , Spoon into a greased 2-qt. baking dish. Bake, uncovered, 40 to 45 minutes or until top is lightly golden. Serve warm.

Steps:

• Place sweet potatoes in a large kettle and cover with water; bring to a boil. Boil gently until potatoes can easily be pierced with the tip of a sharp knife, 30-45 minutes. Drain; cool slightly., Preheat oven to 350°. Peel potatoes and place in a large bowl with butter and sugar; mash. Add pineapple, eggs, vanilla, nutmeg and salt; stir to combine., Spoon into a greased 2-qt. baking dish. Top with marshmallows. Bake, uncovered, until a knife inserted in the center comes out clean, 40-45 minutes.

Steps:

• 1. Mash sweet potatoes, add butter, salt and orange juice.
• 2. Beat with a mixer til light and fluffy
• 3. Add pineapple and brown sugar. Mix well.
• 4. Bake in a 350 degree preheated oven for 45 to 50 minutes,or until bubbly.
• 5. The last 10 minutes of baking, scatter the marshmallows on top.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
• In a large soup pot, boil sweet potatoes whole until soft. Remove skins, and dice into bite-sized pieces.
• Mix sweet potatoes, crushed pineapple, light brown sugar, and butter in prepared baking dish.
• Bake for 45 minutes, or until casserole is mushy with no excess water in the dish.

Steps:

• Drain yams and pineapple (save the pineapple juice).
• In a pot, add pineapple juice, sugar, and '10' marshmallows.
• Put yams in a 9x13-inch casserole dish and pour mixture over top.
• Top with pineapple chunks.
• Put into a 300°F oven for 40 minutes.
• Top with remaining marshmallows (or amount you prefer).
• Put casserole back into oven for 10 minutes to soften and slightly melt marshmallows.
• Watch closely because marshmallows puff up quickly and may burn.

Steps:

• In a heavy saucepan over low heat, melt marshmallows and milk. Remove from heat and cool, stirring occasionally.
• Stir in lemon extract, pineapple and whipped cream. Mix well.
• Combine graham crumbs and butter. Press 1 1/2 cups into a 13 x 9" pan.
• Spread the pineapple mixture on top. Sprinkle with remaining crumb mixture.
• Refrigerate 2 - 3 hours before serving.

Steps:

• In a large serving bowl empty bag of marshmallows.
• Open pineapple and pour over marshmallows, and stir well.
• Let soak, stirring every couple of hours, to let pineapple juice soak into marshmallows.
• About an hour before serving, add cool whip, stir well, and place back in refrigerator for flavors to blend.