20ouncespineapple chunks or tidbits in 100% juicedrained (reserve 3 Tbsp of the juice)
½cupshredded sharp Cheddar cheese
15buttery round crackersI used Ritz
Preheat the oven to 350 degrees F.
Mix the sugar, flour,¼ and three tablespoons of pineapple juice into a medium-size bowl until it is smooth and creamy.
Add the drained pineapple chunks and mix well to ensure the pineapple chunks are covered with the liquid.
Grease a small baking dish with butter or spray with non-stick cooking spray. Pour the pineapple mixture into the dish and spread out evenly.
Sprinkle the shredded cheese evenly over the top of the pineapple mixture.
Place the crackers in a small plastic storage bag and crush them with your hands. Add the butter and squish around until the butter and cracker crumbs are well mixed.
Sprinkle the cracker/butter topping evenly over the top of the cheese.
Bake for approximately 30 minutes, or until the topping is golden brown and the pineapple mixture is bubbly.
Leftovers, if you have them, will last covered in the fridge for up to four days. The topping may not stay as crispy, but it will still be delicious.
To make this casserole ahead, cover the dish containing the pineapple mixture and cheese with plastic wrap and store in the refrigerator for up to 24 hours before baking, top with the cracker/butter mixture, and bake as directed.
This recipe for Southern Baked Pineapple Casserole calls for one-quarter of a cup of sugar, which is how I usually make it. But, feel free to reduce the amount or leave it out altogether. Taste your pineapple first; if it's really sweet, you don't need as much sugar.
Pineapple Casserole is very versatile. Not only is it a great side dish, but it's sweet enough for dessert too! Try topping leftovers with a dollop of whipped cream or serve it over vanilla ice cream or a piece of pound cake.
This recipe serves four. If you need to feed more folks, double or triple the recipe.