Granny Peg's Treet Casserole

Patti Burns


This is one of my favorite childhood "Treet"'s. My granny Peg went to Hawaii when I was eight years old and when she came back she used to make this for dinner for me on special occasions. In 2008 I asked granny to send me a copy of the recipe, I thought of it every now and again and wanted to be able to share it with my family, well was I surprised when an envelope showed up at the house a few days later with a copy of the recipe, in my OWN handwriting!! When I was a teenager I got in trouble once and she made me write recipes on 3x5 cards for her as punishment, I had forgotten all about it.

pinch tips: How to Cut Avocado (Like a Pro)





20 Min


10 Min


2 Tbsp
corn starch
1 1/2 c
packed brown sugar
1 can(s)
reserved pineapple juice from 13 1/4 oz can of pineapple
1 c
1 can(s)
treet or spam meat
2 Tbsp
white vinegar
1 c
green pepper sliced
2 c
cooked white rice
1/2 c
chow mein noodles

Directions Step-By-Step

Place brown sugar, corn starch and pineapple juice and water in a pan. Cook, stirring constantly until clear and thick.
Stir in a can of Armour Treet meat or Spam meat. Cut into 1" cubes. Add in the pineapple chunks and bell pepper slices.
Cook until heated through, 10 to 15 minutes. Serve over hot rice and top with chow mein noodles.