Pineapple Casserole is one of those dishes that makes it’s appearance at holiday meals and other gatherings. It’s always a favorite and disappears fast!
The first time I had it, the only thing I knew was that it was called pineapple casserole. I had no idea what was in it. One bite and you get this interesting mesh of flavors that work so wonderfully well together. You savor it. You try to figure out what’s in it and study it.
Pineapple Cheese Casserole
You notice the pineapple, obviously, and then cheese topped with cracker crumbs. Yes, cheese! WHAT?? It may seem to be an odd combination but you’re going to have to trust me on this. You’re going to love this old school casserole if it’s your first time trying it.
One of the great things about this recipe is even if you are a beginner cook, this is just so easy to make. Take it along to your next covered dish supper and watch it disappear. You’ll be gleaming with joy at how much it will be enjoyed by all who are lucky enough to grab a spoonful.
As I was enjoying my lunch, where I was re-introduced to pineapple casserole, I sent myself an email reminder to make it to share with my readers. I do that a lot……send myself email reminders that is.
Y’all, I tell you that I go into the kitchen sometimes and forget why on earth I went in there. So…list and reminders have become a necessity for me. HA! It’s a system that works for me so I go with it.
The day after I returned from my trip, I made the pineapple casserole and here’s how I did it……
Pineapple Casserole Dessert
Here’s what you’ll need to make this dish:
- All Purpose Flour
- Pineapple Juice
- Can of Pineapple Chunks, drained and juice reserved
- Can of Crushed Pineapple, drained
- Grated Sharp Cheddar Cheese
- Sleeve of Butter Crackers, crushed (recommend Ritz)
- Stick of Butter, melted and divided
Old Fashioned Pineapple Casserole
Pineapple Side Dish to Serve with Ham
Baked Ritz and Pineapple Casserole
- 1/2 c Granulated Sugar
- 6 tbs All Purpose Flour
- 6 tbs Pineapple Juice
- 1 20 oz Can of Pineapple Chunks, drained and juice reserved
- 1 20 oz Can of Crushed Pineapple, drained
- 1 c Grated Sharp Cheddar Cheese
- 1 Sleeve of Butter Crackers, crushed (recommend Ritz)
- 1 Stick of Butter, melted and divided
- Preheat oven to 350℉
- In a mixing bowl - combine sugar and flour.
- Next: Drain pineapple, be sure to reserve six tablespoons of the pineapple juice.
- Add the reserved pineapple juice to the sugar and flour. Whisk to combine.
- Add the drained pineapple chunks and crushed pineapple and stir to combine with the slurry mixture.
- Melt one stick of butter. I do this in the microwave for a few seconds.
- Add two tablespoons of the melted butter to the bottom of a small baking dish. Give it a swirl to coat the bottom of the dish. I used a 6x9 baking dish but any small baking dish will do fine.
- Crush the Ritz crackers and add the crumbs to a small bowl.
- Add the remaining melted butter to the cracker crumbs and stir to combine together.
- Add the pineapple mixture to the casserole dish and top with the shredded cheese.
- Top it off by adding a layer of the buttery cracker crumb topping.
- Bake 30 minutes. Serve warm.
Amount Per Serving: Calories: 397Total Fat: 21gSaturated Fat: 13gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 58mgSodium: 297mgCarbohydrates: 46gFiber: 1gSugar: 38gProtein: 8g
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