Pineapple Casserole

 

Pineapple Casserole

 

 

 

 

 

 

 

 

 

 

 

This unusual but delicious mix of tangy, sweet pineapple, sharp cheddar cheese, and buttery cracker crumbs satisfies that sweet and salty craving with perfection.  And it’s the perfect compliment to any dinner.  My Mom would make it every holiday... with our Easter ham, our Prime Rib dinner, our Thanksgiving feast, or a regular weeknight supper – regardless of whatever else is on the table. It might sound a little crazy, but it’s crazy delicious. I promise.

Pineapple Casserole

2 (20-oz) cans pineapple chunks, drained with juice reserved

1 cup sugar

6 tablespoons all-purpose flour

2 cups shredded sharp cheddar cheese

1 sleeve Ritz crackers, crushed (about 1 3/4 cups crushed). 

1/4 cup unsalted butter, melted

Sliced almonds

 

Preheat the oven to 350°degrees and spray a 2-quart baking dish with nonstick cooking spray.  Drain the pineapple very well and reserve 6 tablespoons of the juice for the recipe.  

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

In a large bowl, stir together the sugar, flour and 6 tablespoons of the juice.  Add the pineapple and mix well.  Pour it into the prepared dish. Sprinkle the cheese over the top.  

 

 

 

 

 

 

 

 

 

 

 

In a medium bowl, add the melted butter to the crushed cracker crumbs and stir to coat them in the butter.  Sprinkle them evenly over the cheese.  

 

 

 

 

 

 

 

 

 

 

 

 

Bake for about 30 minutes and then allow the casserole to rest for about 10 minutes and thicken before serving.  

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

  Sprinkle with almonds and serve hot.