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Pineapple Casserole

Course Side Dish
Keyword pineapple

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.