Pineapple Casserole
I'll admit I was skeptical when I first tried this sweet and savory Pineapple Casserole, but it just works! The creamy, fruity filling and buttery, crumbly topping compliment each other so well, and it's a fantastic Southern side dish or dessert to serve with ham, turkey, ribs, or beef tenderloin for any holiday dinner!
Servings: 10 servings
Calories: 385kcal
Ingredients
- 20 ounces crushed pineapple, drained
- 20 ounces pineapple tidbits or chunks drained with 6 tablespoons of juice reserved
- 1 cup sugar
- 6 Tablespoons all-purpose flour
- 2 cups shredded sharp cheddar cheese
- 8 Tablespoons salted butter melted
- 2 sleeves Ritz crackers crumbled
Instructions
- Preheat the oven to 350 degrees F. Butter or spray a medium-sized casserole dish (about 9x11) with cooking spray. Drain pineapple, reserving some of the juice for the topping.
- Whisk together the flour and sugar in a large bowl. Add the cheese and stir.
- Add the drained pineapple, stirring until everything is evenly combined. Pour into the prepared casserole dish.
- In a separate bowl, combine the crumbled crackers, 6 tablespoons of the reserved pineapple juice, and the melted butter. Sprinkle evenly over the pineapple mixture.
- Bake for 30 to 40 minutes, until golden brown on top and hot all the way through. Serve warm.
Notes
- If you prefer a less crunchy topping, you can reduce the amount of Ritz crackers to 1 sleeve.
- Leftovers will keep in the fridge for about 4 days. Reheat in the microwave or covered with foil in a 350 degree F oven for 10-15 minutes.
- Mix-in ideas: Add ⅔ cup chopped toasted walnuts or pecans. Add ⅔ cup sweetened coconut flakes. Add ½ cup halved maraschino cherries. Add ¼ teaspoon ground nutmeg.
Nutrition
Calories: 385kcal | Carbohydrates: 30g | Protein: 12g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 69mg | Sodium: 372mg | Sugar: 25g