Pineapple Casserole

Total Time:
35 min
Prep:
10 min
Cook:
25 min

Yield:
8 servings
Level:
Easy

Ingredients
  • 1 cup sugar
  • 6 tablespoons all-purpose flour
  • 2 cups grated sharp cheddar
  • 2 (20-ounce) cans pineapple chunks, drained, and 6 tablespoons pineapple juice reserved
  • 1 cup cracker crumbs (recommended: Ritz)
  • 8 tablespoons (1 stick) butter, melted, plus extra for greasing pan
Directions

Preheat the oven to 350 degrees F.

Grease a medium-size casserole dish with butter.

In a large bowl, stir together the sugar and flour. Gradually stir in the cheese. Add the drained pineapple chunks, and stir until ingredients are well combined. Pour the mixture into the prepared casserole dish.

In another medium bowl, combine the cracker crumbs, melted butter, and reserved pineapple juice, stirring with a rubber spatula until evenly blended. Spread crumb mixture on top of pineapple mixture. Bake for 25 to 30 minutes, or until golden brown.


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4.7 291
I added 3 diced apples and 1/2 cup raisins in place of one of the cans of pineapple. I diced the pineapple chunks so they would be more bit size. I only used 1/2 cup sugar and my canned pineapple was in 100% juice (no syrup). I needed more crushed ritz, butter & juice on the top to cover the mixture in my 9x12 casserole dish. It was served as an appetizer with ritz crackers and was a hit. item not reviewed by moderator and published
I'm thinking about converting this recipe into an appetizer by adding leftover honeybaked ham and serving with ritz crackers. Has anyone tried this? item not reviewed by moderator and published
pineapple bake.....I mix the juice with the flour and sugar...then add crushed pineapple and cheese and bake adding ritz cracker topping on with about ten minutes baking time left ,,always a favorite and goes great with ham item not reviewed by moderator and published
I didn't have ritz crackers, so I used crushed waffle cones instead for the topping. Also I only used 1/2 c. sugar, added more flour & more juice to the topping mixture. This recipe is great. Easy & very tasty. item not reviewed by moderator and published
Halved the recipe for the 4 of us. It was delicious. Wouldn't miss a little less sugar, though. item not reviewed by moderator and published
Cut sugar and butter down by half, added roasted, chopped Poblano chiles to the mix, subbed half of the cheddar for Monterrey Jack, and this was phenomenal. item not reviewed by moderator and published
I am making this for this afternoon. My daughter is being baptized this morning and was wondering if I could prepare it ahead of time and bake when i get home. item not reviewed by moderator and published
Will try this recipe over the weekend. Our son, in the Air Force, will be in for the weekend with our grandchildren. Sounds like an odd combination of ingredients but we're going to give it a try. For the most part our kids are~~"Mikey, he eats anything" for those of you who can remember the commercial I quote~~they'll let us know if it's good or not. item not reviewed by moderator and published
I made this recipe once and had the problem of the cheese not melting even though I shredded it myself. It still rated as a 4 for over all taste. But I have a question because i want to try this again this year.... what size dish has everyone used? I am thinking 9 x13 would be best? I used a deeper one before, and maybe that is why my cheese did not melt and get encorporated well. item not reviewed by moderator and published
Amazing - it really is. I, too, cut the sugar back by half, and it was quite tasty. I also used fresh pineapple since they were buy one-get one free at the grocery store - but hey - what's not to love? Sugar, salt, fatty cheese, butter - I'm betting it would taste great with any porky product. item not reviewed by moderator and published
8X8 item not reviewed by moderator and published
Could have been low fat cheese, the texture isn't always the same as regular. item not reviewed by moderator and published

This recipe is featured in:

The Best Thanksgiving Side Dishes