Print Recipe | Recipes Home

PINEAPPLE CASSEROLE

from Dana Williams of Diamond Rio
Recipe
Ingredients:
2 cans (20 oz. each) chunk pineapple, unsweetened, drained (Save juice.)
2 cups (8 oz.) grated cheddar cheese
1 cup sugar
3 tablespoons flour
4 tablespoons reserved pineapple juice
1 stick non trans fat margarine or butter, melted
1 cup Ritz crackers, crumbled fine (or 1 individual package)
 
Directions:
Preheat oven to 350 degrees.

1.  Mix sugar and flour. Stir in pineapple juice.

2.  Mix together pineapple chunks, cheese, melted butter. Combine with the flour/sugar/juice mixture.

3.  Bake in large casserole dish at 350 degrees for 20 minutes. Lower temperature to 300 degrees and bake 20 minutes longer.

4.  Remove from oven and top with cracker crumbs. Return to oven long enough to heat crumbs. Serve warm.

NOTE: Just for fun, Dana and I decided to try out a pineapple corer gadget from VacuVin so that we could use fresh pineapple in this recipe. We LOVED both the gadget and the fresh pineapple. We may never use canned pineapple again! Also, the fresh pineapple is naturally sweet, so you could use less sugar in this recipe.