Hello,
These are two of the casseroles that I make every Christmas to go with our ham. I also take them to almost every potluck fellowship I go to. The corn casserole is my fav! The pineapple is like a bread pudding, but it really compliments ham well. Kids love it! I should impress everyone because no one has ever had it. I make both up the day before to a point. I do not add the muffin mix to the corn or the bread to the pineapple until just before baking.

Corn Casserole I
Servings: 9

2 eggs, beaten
1 (15 ounce) can cream-style corn
1 (8 ounce) container sour cream
1/4 cup butter, melted
1 (15.25 ounce) can whole kernel corn, drained
1 1/2 cups shredded Cheddar cheese
1/2 cup chopped onion
1 (4 ounce) can diced green chilies, drained
1 (8.5 ounce) package dry corn muffin mix

Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.

In a large mixing bowl, combine eggs, cream style corn, sour cream and melted butter. Stir in whole kernel corn, cheese, onion and chilies. Stir in the corn muffin mix until just moistened.

Bake in a preheated 350 degrees F (175 degrees C) oven for 75 minutes; or until an inserted knife comes out clean and the top is golden. Let stand 5 minutes before serving.

Baked Pineapple Casserole
A bread and pineapple casserole that goes great with a ham dinner.
Servings: 6

1/2 cup margarine
1 cup white sugar
4 eggs
1 pinch ground cinnamon (optional)
1 pinch ground nutmeg (optional)
5 slices white bread, torn
1 (20 ounce) can crushed pineapple with juice

Preheat oven to 350 degrees F (175 degrees C). Grease a
medium-sized casserole dish.

In a mixing bowl, cream together margarine with sugar. Beat in eggs one at a time. Stir in cinnamon and nutmeg. Stir bread and crushed pineapple into the mixture. Transfer mixture to the prepared baking dish.

Bake 60 minutes in the preheated oven, or until bubbly and lightly browned.