- 1 pound of broad gluten free noodles (cooked and drained)
- 3 eggs
- 1 20 ounce can of crushed pineapple (with the juice)
- 1/2 cup of sugar
- 1 stick of butter
- 1 teaspoon of vanilla
- 1/2 cup of raisins (optional)
Mix eggs, sugar, melted butter and vanilla. Add to the drained noodles. Add raisins (if using) and pineapple with juice. Sprinkle cinnamon into the batter and on top before baking.
Bake in a 13×9 casserole dish at 350° for 45 minutes.