Pineapple Casserole
A delicious sweet and salty side dish (or dessert) that is a perfect addition to your holiday feast!
Servings 8
Ingredients
- 1 cup granulated sugar
- 6 tablespoons all-purpose flour
- ¼ teaspoon ground cinnamon
- 8 ounces sharp cheddar cheese shredded
- 20 ounce can pineapple chunks drained - RESERVE ¼ CUP OF JUICE FOR TOPPING
- 20 ounce can crushed pineapple drained
- 2 cups buttery cracker crumbs Ritz - about 45 crackers
- ½ cup unsalted butter melted
- ¼ cup pineapple juice reserved from canned pineapple
Instructions
- Preheat your oven to 350 degrees F. Spray a 2 quart baking dish with cooking spray.
- Whisk together sugar, flour and cinnamon in a large bowl. Add cheese and gently stir to combine. Add drained pineapple and stir again gently to combine well. Transfer pineapple mixture to prepared baking dish and spread evenly.
- In a separate large bowl, stir together cracker crumbs, melted butter and pineapple juice.
- Sprinkle buttery crumb mixture evenly over the top of the pineapple mixture in the baking dish. Bake (uncovered) for 30 minutes, or until golden brown and bubbling around edges.
- Allow to stand for 5 to 10 minutes to allow pineapple mixture to thicken before serving. Serve warm.
Notes
- Ground nutmeg can be substituted for cinnamon, or use a mixture of both.
- I like to use a mixture of crushed pineapple and pineapple chunks because I like the texture, but you can also use all crushed, chunks or tidbits.