Mom's Southern Pineapple Casserole

 

 

I can’t remember a holiday when Mom didn’t serve this wonderful casserole.  It’s a delectable classic Southern side dish that’s most often served around the holidays. It’s a surprising combination of flavors that form a delicious mash-up of sweet and salty. It’s especially good with a baked holiday ham.  Don’t think the combination of pineapple and cheese doesn’t work. It truly does! 

Mom's Southern Pineapple Casserole

6 tablespoons melted butter

2- 20 oz cans pineapple tidbits drained, reserve 1/3 cup juice

1 20 oz can crushed pineapple, well drained

1 cup granulated sugar

2 cups grated sharp cheddar cheese divided

1/3 cup + 1 tablespoon all-purpose flour

1 sleeve Ritz crackers, crushed

 

Preheat oven to 350°F. 

Grease a 9 x 13-inch butter dish with butter. Set aside. You can also use a round deep-dish pie pan as I did.

 

 

 

 

 

 

 

 

 

 

 

 

Add pineapple tidbits, crushed pineapple and sugar to a large mixing bowl. In a separate bowl mix together reserved pineapple juice, flour and 1 cup cheese. Add to pineapple, mixing until fully combined.

 

 

 

 

 

 

 

 

 

 

 

 

Pour evenly into baking dish. Sprinkle reserved 1 cup cheese on top.

In a separate bowl, toss together melted butter with crushed crackers until fully moistened. Sprinkle over cheese.

 

 

 

 

 

 

 

 

 

 

 

 

Bake for 35-45 minutes until bubbly and golden.  Let stand 5 minutes then serve.

 

 

 

 

 

 

 

 

 

 

 

 

NOTES

You can use pineapple chunks if you like, but I prefer the smaller tidbits.

 

 

 

 

 

 

 

 

 

 

 

 

Use sharp, mild or medium cheddar cheese. I like Sharp Cheddar because it gives a bolder flavor to the pineapple.

Use Pineapple packed in water or its own juice.  I like the later because it is sweeter.

 

 

 

 

 

 

 

 

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