Fruit Casserole Recipes

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HOT FRUIT CASSEROLE



Hot Fruit Casserole image

This is a great winter recipe when fresh fruit is unavailable. Its great for a brunch. Everyone asks for the recipe when I serve it. Enjoy!

Provided by momstar

Categories     Breakfast

Time 55m

Yield 10 serving(s)

Number Of Ingredients 10

1 (20 ounce) can pineapple chunks, in their own juice
2 (16 ounce) cans sliced peaches in light syrup
2 (16 ounce) cans sliced pears in light syrup
1 (16 ounce) can pitted tart red cherries
4 bananas, peeled and sliced
2 tablespoons lemon juice
2/3 cup light brown sugar
1 cup vanilla wafer crumbs
4 tablespoons margarine, cut up
1/3 cup creme de banane

Steps:

  • Preheat the oven to 350 degrees.
  • Drain the pineapple chunks, peaches, pears, and cherries.
  • slice the bananas and sprinkle with lemon juice.
  • Add the bananas to the fruit.
  • Transfer half of the fruit mixture to a 3 quart casserole dish.
  • Sprinkle half the brown sugar, half the vanilla crumbs, half the margarine, and half the creme de banana.
  • Cover with the remaining fruit and the remaining sugar, vanilla crumbs, margarine, and creme de banana.
  • Bake for 30 to 40 minutes, or until fruit is bubbly.
  • Stir to combine before serving.

HOT FRUIT CASSEROLE



Hot Fruit Casserole image

Very tasty fruit dish, especially around the fall and winter holidays. Will keep well in refrigerator for several days. Looks really attractive when served with baked ham on a buffet table. Another one of my mother's recipes for which I have no origin.

Provided by Gwanny Hill

Categories     Fruit

Time 8h20m

Yield 8-10 serving(s)

Number Of Ingredients 9

1 (16 ounce) can pineapple chunks, drained
1 (15 ounce) can peach slices, drained
1 (15 ounce) can pear halves in natural juice, drained
1 (15 ounce) can apricot halves, drained
1 (14 ounce) jar spiced apple rings, drained
2 tablespoons flour
1/2 cup butter, melted
1/2 cup brown sugar
1 cup cream sherry

Steps:

  • Arrange drained fruit layers in large buttered casserole dish in the following order: pineapple, peach slices.
  • pear halves, apricot halves and spiced apple rings.
  • Combine flour and brown sugar and mix well with the melted butter and creme sherry in a sauce pan.
  • Cook over medium heat, stirring constantly until thickened.
  • Pour over fruit, cover and refrigerate overnight.
  • Remove from refrigerator and allow to come to room temperature before baking for about 30 minutes at 350 degrees, or until hot and bubbly.
  • NOTE: Cooking time refers to both cooking and chilling time.

Nutrition Facts : Calories 336, Fat 11.9, SaturatedFat 7.3, Cholesterol 30.5, Sodium 96.2, Carbohydrate 52, Fiber 3.1, Sugar 44.4, Protein 1.2

BAKED FRUIT CASSEROLE



Baked Fruit Casserole image

Provided by tapas

Time 29m

Yield 8

Number Of Ingredients 9

1 can (No. 2 size) pineapple chunks
1 can (No. 2 size) pears
1 can (No. 2 size) peaches
1 small can mandarin oranges
1 small jar maraschino cherries
1 stick margarine
1/4 teaspoon salt
1/3 cup flour
2/3 cup sugar

Steps:

  • Drain fruit and arrange in casserole dish in layers. Cook oleo, salt, flour, and sugar until thick. Add 1/3 cup juice from fruit. Pour over fruit and bake for 20 minutes at 375 degrees F. Will keep in refrigerator for 2 to 3 weeks.

HOME-FOR-CHRISTMAS FRUIT BAKE



Home-for-Christmas Fruit Bake image

Pop this special dish in the oven and mouths will water in anticipation- the cinnamony aroma is tantalizing! The fruit comes out tender and slightly tart, while the pecan halves add a delightful crunch. -Bonnie Baumgardner, Sylva, North Carolina

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h

Yield 12 servings.

Number Of Ingredients 10

1 medium apple, peeled and thinly sliced
1 teaspoon lemon juice
1 can (20 ounces) pineapple chunks
1 can (29 ounces) peach halves, drained
1 can (29 ounces) pear halves, drained
1 jar (6 to 8 ounces) maraschino cherries
1/2 cup pecan halves
1/3 cup packed brown sugar
1 tablespoon butter, melted
1 teaspoon ground cinnamon

Steps:

  • Preheat oven to 325°. Toss apple slices with lemon juice. Arrange in a greased 2-1/2-qt. baking dish. Drain pineapple, reserving 1/4 cup juice. Combine pineapple, peaches and pears; spoon over apples. Top with cherries and pecans; set aside. , In a small saucepan, combine brown sugar, butter, cinnamon and reserved pineapple juice. Cook and stir over low heat until sugar is dissolved and butter is melted. Pour over fruit. Bake, uncovered, until apples are tender, about 45 minutes. Serve warm.

Nutrition Facts : Calories 220 calories, Fat 4g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 21mg sodium, Carbohydrate 49g carbohydrate (44g sugars, Fiber 3g fiber), Protein 1g protein.

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