Grandma's Hawaiian Casserole

You know those dishes that makes you filled with nostalgia? The other week my mom found my Grandma's book of recipes and I found a whole book of those dishes. I read through most of the recipes, and I could remember how it tasted not only that it reminded me of sleepovers, Christmas, and baking with my Grandma.

It reminded me of going to to my grandma's and grandpa's, and my grandpa would ask me what I wanted to for dinner and I would request the following: scalloped potatoes, pineapple chicken and mushroom chicken ( honestly I was a weird child). These recipes feel like they are a part of my soul, they were simple, straight forward and they filled you with love.

My grandma may have forgotten to add some steps to this recipe so I had to improvise in creating this version for you.

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This one was one of those recipes. Clearly this recipe is vintage one, with the odd combination of pineapple and green peppers, but I love it so much because it feels like home.  The recipe is called Hawaiian Casserole, but i'm not quite sure how its a casserole, BUT what I am sure of is that my Grandma could have made this into a casserole and it would have been fantastic.

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The Magic Sauce

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Oh yeah that's definitely enough butter... really it would ensure you weren't getting too skinny.

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That's a plate of love right there.

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Love you Grandma. Thanks for feeding my soul and my stomach.

 

 

Grandma's Hawaiian Casserole

Ingredients

 1 12 oz can of pineapple tid bits

 1/2 cup of white sugar

1/4 of corn starch

1/4 cup of vinegar

1 tsp of soy sauce

1/2 cup of butter

4 cups of turkey or chicken (I used about 3 chicken breasts)

3 onions sliced

1/4 cup of sliced almonds

1 chicken bouillion cubes

1/2 green pepper (sliced)

1/2 cup of water

Method

1. Blend sugar, corn starch, the juice from the can of the pineapple, vinegar and soy sauce.

2. In a skillet melt butter almonds, and onions. Saute for 5 minutes. Cut chicken into cubes or stripes. Add chicken to skilet and cook until fully cooked through, 10 minutes or so.

3. Add the sauce, green peppers, bouillon cube and water to the skillet. Cook until sauce becomes thicker and serve over hot rice.

Thanks for reading,

Sarah