Pineapple Casserole

You might have seen this over at Danielle's blog Cooking for My peace of mind. I needed to use up some ritz crackers and was thinking of getting my sister's recipe when I saw her post. I think her's was actually better. Sorry sis! I think it was the crushed pineapple that made it. It gave it a smoother texture. Next time I might halve it, I had two servings and someone else had three but there was still over half a casserole left. I'll also try it with just crushed pineapple and see how that works.

This a is really simple and delicious recipe. It's served as a side dish but it's also like dessert. It's kind of like sweet potato casserole that way. Btw, I usually make sweet potato casserole for Thanksgiving and Christmas so that recipe should come up in a couple of months.





If the cheese doesn't look melty it's because I took the picture the next day and hadn't been reheated yet.

Pineapple Casserole

1 20 oz can of pineapple chunks, drained

1 20 oz can of crushed pineapple, drained

5 tablespoons flour

1 cup sugar

1 1/2 to 2 cups of sharp cheddar cheese, shredded

1 1/2 cups ritz cracker crumbs

1 stick (1/2 cup) butter, melted

Preheat your oven to 350.
Grease a small casserole dish (about 11 x 7).

Combine the pineapple, sugar, flour and cheese in a large bowl.

Pour into the casserole dish.

Top with cracker crumbs and drizzle the melted butter over the top.

Bake for about 30 minutes.