This classic southern recipe is a staple side dish for holiday menus and potluck parties. Juicy canned pineapple is baked with sharp cheddar cheese and has a golden brown cracker crumb crust on top. Pair it with a holiday glazed ham or roast.
PREP TIME 10 minutesminutes
COOK TIME 30 minutesminutes
TOTAL TIME 40 minutesminutes
YIELD 8small side dish sized servings
Ingredients
1(20 oz) can pineapple chunksdrained into a measuring cup so you can reserve 6 tablespoons of the pineapple juice
1(20 oz) can pineapple tidbitsdrained
6tablespoonspineapple juicereserved from the canned pineapple
1/3cupsugar
5tablespoonsflour
1cupshredded cheddar cheesefreshly grated from a cheese brick
Add the drained pineapple chunks, pineapple tidbits, sugar, flour, and reserved pineapple juice to a mixing bowl and stir to combine.
Spoon the pineapple mixture into an 8x8-inch baking dish and smooth it out into an even layer.
Sprinkle the shredded cheddar evenly over the top.
Stir together the melted butter and crushed butter crackers with a fork until everything is well coated. Sprinkle the crumbs over the casserole evenly.
Bake the pineapple casserole for 30 minutes or until bubbly and golden brown.
Recipe Notes
Make Ahead Tips
You can make the pineapple cheese casserole up to two days in advance and store it covered in aluminum foil in the fridge.Simply reheat the casserole in the oven with your other menu items until warmed through. Keep it loosely covered in foil so it doesn't over brown on the top.