Pineapple Casserole
Ingredients
- 2 20 oz cans chunk pineapple packed in it's own juice (no sugar added) VERY well drained
- 3/4 cup granulated sugar
- 6 tbsp self rising flour
- 2 cups grated sharp cheddar cheese or Mexican Style Blend Cheese
- 2 cups crumbled Ritz crackers approx. 1 sleeve
- 1/2 cup butter, melted 1 stick
- 1 tbsp pineapple juice Add to melted butter
Instructions
- Mix together dry ingredients (sugar & flour). Then use your hands and mix in the cheese - coating all the cheese very well.You can’t over mix. Then fold in the well drained chunk pineapple - Make sure everything is well coated and mixed together. Pour into an 8" x 8" baking dish lightly sprayed with non-stick cooking spray.
- Combine Ritz cracker crumbs, melted butter and a tablespoon pineapple juice, tossing with a fork to moisten all the crumbs.Toss several times to absorb the butter mixture.
- Top the pineapple mixture evenly with the cracker crumb mixture
- Bake at 350 degrees for 25-30 minutes. I often add additional baking minutes to ensure the flour mixture is well done. Say, 5 to 7 minutes longer. If you don’t smell a sweet pineapple cake smell, it’s usually not done. Just don’t let it burn. If you double or triple the recipe - it could take an hour to bake.
Notes
For the shredded cheese, I think sharp cheddar cheese gives the casserole a strong flavor. I much prefer to use Costco Brand Kirkland Signature: Mexican Style Blend Cheese which makes a mild sweeter flavor. The Mexican Style Blend Cheese is a blend of Monterey Jack, Medium Cheddar, Queso Quesadilla and Asadero Cheese.
