Solo Spam and Pineapple Casserole
"This solo meal can be easily expanded, and because it uses transportable ingredients, this one dish meal can be made in a rustic setting or even in a dutch oven over campfire coals. An adventuresome cook might also consider using a crockpot."
photo by lets.eat
- Ready In:
- 1hr
- Ingredients:
- 8
- Serves:
-
1
ingredients
- 1⁄4 can Spam (1/2 cup)
- 1 potato
- 1⁄2 cup onion
- 1⁄2 cup pineapple (sliced or chunks)
- 1⁄2 cup pineapple juice
- 1 tablespoon olive oil
- 1 teaspoon prepared mustard
- 1⁄4 teaspoon ground pepper
directions
- Slice a washed, but not peeled potato, and mix thoroughly with diced onion and olive oil in bottom of a one and a half casserole dish.
- Follow with a layer of sliced Spam.
- Top with the pineapple.
- Mix mustard, pineapple juice and pepper in a small bowl and pour over the other ingredients.
- Cover, bake in a 400 degree (f) oven for 50 minutes or until the pototo is tender.
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Reviews
-
There was a topic in the Community Forum over Spam a short while ago, and it started make me hanker for some Gelantous Goo!. Didn't really care for this, didn't like the Spam steamed, it really shouldn't have been cooked covered as recommended, but than that method is desired in order to cook the potatoes. I would suggest the next person that makes this to add a mixture of brown sugar and spicy brown mustard spread it across the surface and than broil it after the potatoes are cooked(for we found it quite bland also). Wasn't stated but used unsweetened pineapple juice, perhaps heavy syrup would have made a bit of flavor burst> Thanks for posting Bill! -
I was short on time so I microwaved this for 20 minutes. It was simple, but good. A 3-star recipe the way I did it, so I'm guessing it would be 4-star made in the oven (crispier). The sauce was nummy. I would add some spices next time.
RECIPE SUBMITTED BY
Bill Hilbrich
Saint Cloud, Minnesota
Some of you know me as Brother William. No, I am not really a Monk, but I have grown to enjoy my simple and solo lifestyle. My love for humanity is based on fellowship rather than sensuality.
I PROMISE that I will never share a recipe unless I have tasted the food. Most of the recipes are mine, but I have included a few classics, and some recipes that were written by very creative people, that are just so good that I had to share. From time to time I have found recipes with my name on them in print magazines, but they are always altered in some way by the publisher. So there is no reason why you should not add your own personal touch. If you leave this page with just one thought, I hope that it would be that Cooking is a Creative Sport.
I grew up in Glenview Illinois, just north of Chicago. My Mother loved those little exotic cookbooks, that were sold as a weekly series in grocery stores in the 1950's. I was taught to eat whatever was put on my plate so I ate food from a different culture every week. If I had to pick a favorite, it would be Mediterranean. After leaving my Mother's table, I have lived and enjoyed eating in Colorado, Missouri, Montana and Nebraska, before settling in Saint Cloud, Minnesota in 1975.
After a 30 year marriage with mixed reviews, I am now pleasantly single again, and plan to stay that way. Up until recently, I had occupied my evenings just talking with people and sometimes sharing recipes, while soliciting donations for Non-Profit Organizations. Yes .. that's right, for over 20 years, I was a Telemarketer. The perfect job for a Taurus.
I enjoy reading cook books the same way most people read novels,and I am still improving my skills in the art of Solo Cooking. However; my true passion will always be sharing my favorite recipes with all of you.
