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Scalloped Pineapple casserole

3/4 cup butter or margarine

1-1/4 cups sugar

3 eggs

1 can (20 ounces) crushed pineapple, well drained

1-1/2 teaspoons lemon juice

4 cups firmly packed cubed white bread (crusts removed)

In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Stir in the pineapple and lemon juice. Gently fold in bread cubes. Spoon into a greased 2-qt. baking dish. Bake, uncovered, at 350° for 40 to 45 minutes or until top is lightly golden. Serve warm. Yield: 6 servings.

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