Egg Noodle, Pineapple and Fruit Cocktail Casserole

A Fun and Refreshing Summer Dish

This easy-to-make egg noodle, pineapple and fruit cocktail casserole is full of color and flavor. It makes for a refreshing cold summer dish, but can be enjoyed warm or cold year-round. It will surely be well-received at summer picnics and family gatherings.

For a final splash of fun and color, add red cherries on top!

Cook Time

Ingredients

• 1 (12-ounce) bag wide egg noodles
• 1 tablespoon olive oil
• 1 cup white granulated sugar
• 6 large eggs
• 1 teaspoon vanilla extract
• 1 (15-ounce) can fruit cocktail, drained
• 1 (20-ounce) can crushed pineapple (in 100% pineapple juice)
• 10-15 maraschino cherries (optional)

Note: If you use canned pineapple or fruit cocktail in heavy syrup, I suggest reducing the amount of granulated sugar in this recipe.

Instructions

1. Grease a 9 x 13 in. glass baking dish.
2. Boil the egg noodles according to the package directions. Add the oil to the boiling water.
3. Drain the noodles and set them aside.
4. In a large bowl, blend the eggs and sugar at medium speed until fluffy. Add the vanilla last.
5. Gently pour the noodles into the egg mixture and combine the ingredients well until the noodles look glossy.
6. Drain the fruit cocktail and gently fold it into the noodles and egg mixture with a mixing spoon.
7. Gently fold the crushed pineapple into the noodles and egg mixture.
8. Pour mixture into a 9 x 13 in. greased glass baking dish.
9. If desired, add maraschino cherries on top.
10. Bake in a preheated oven at 325 degrees F for 30 min.
11. Allow to cool, then wrap and refrigerate overnight before serving.

Grease a 9 x 13 in. glass baking dish. I use unsalted butter.

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© 2020 Madeleine Clays