This pineapple casserole is a Southern staple. I serve it at all my cookouts and it's always a favorite. It's my grandmother's recipe that she used to make every Easter. She's not happy when my extended family calls this "my" recipe, but I always give her credit!
Ingredients
- 1 , 20 ounce
- 1 , 20 ounce
- 2 cups shredded sharp Cheddar cheese
- 0.5 cups white sugar , or to taste
- 0.33 cups all-purpose flour
- 40 butterys round crackers , such as Ritz
- 0.5 cups butter , melted, or to taste
Instructions
-
1
Gather all ingredients.
-
2
Preheat the oven to 350 degrees F (175 degrees C).
-
3
Drain the can of pineapple chunks, reserving 1/4 cup of the pineapple juice to use in this recipe. Discard remaining juice or reserve for a different use.
-
4
Transfer drained pineapple chunks and reserved 1/4 cup juice into a large bowl. Add drained, crushed pineapple, cheese, sugar, and flour; mix to combine.
-
5
Pour into a 1 ½-quart casserole dish.
-
6
Mix cracker crumbs and melted butter in a small bowl; sprinkle over pineapple mixture.
-
7
Bake in the preheated oven until golden brown, about 30 minutes.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Unknown Recipes
Dutch Oven Beef Stew
This hearty Dutch oven beef stew loaded with vegetables is so simple — sear the beef, add the remaining ingredients, and simmer until tender.
Meatloaf with Italian Sausage
My mom gave me this recipe, and everyone agrees it is the best ever, I think it's because of the Italian sausage. It's great the next day too. But we usually don't have many leftovers.
Slow-Cooker Ranch Short Ribs
Slow cooker ranch beef short ribs are coated in ranch seasoning and slow cooked with onions, red wine, and mustard until irresistibly tender.