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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