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Cook Family Pineapple Casserole

Sounds strange, but it is really delicious. (Crystal had to convince Sandy, too.) There’s something about the sweet-salty combination of pineapple, Cheddar cheese, and Ritz crackers that’s irresistible. This casserole is generally served as a side, but it’s sweet enough for dessert.

Recipe information

  • Yield

    makes 6 to 8 servings

Ingredients

Cooking spray
6 tablespoons all-purpose flour
1 cup sugar
2 (20-ounce) cans unsweetened pineapple chunks
8 ounces mild Cheddar cheese, grated (2 cups)
1 roll Ritz crackers, crushed
3/4 cup (1 1/2 sticks) unsalted butter, melted

Preparation

  1. Step 1

    Preheat the oven to 350°F. Lightly coat a 9 x 13-inch casserole dish with cooking spray.

    Step 2

    In a medium bowl, combine the flour and sugar. Drain the pineapple, reserving 6 tablespoons of the juice. Add the juice to the flour and sugar, and stir to combine. Add the pineapple and cheese. Stir well, and pour into the prepared casserole dish.

    Step 3

    In a separate bowl, combine the cracker crumbs and butter. Sprinkle the crumbs on top of the casserole. Bake for 20 to 30 minutes or until the crumb topping is golden brown and the casserole is heated through.

  2. note

    Step 4

    Vegetarian friendly!

From The Casserole Queens Cookbook by Crystal Cook & Sandy Pollock. Copyright © 2011 by Crystal Cook and Sandy Pollock; Food photographs copyright © 2011 by Ben Fink. Published by Clarkson Potter/Publishers. Crystal Cook and Sandy Pollock, the Casserole Queens, have been delivering casseroles in Austin, Texas, since 2006; they also teach cooking classes at Whole Foods stores in the area. They have been featured on Food Network's Throwdown! with Bobby Flay and Bobby Flay Radio on Sirius XM, as well as on television news and radio talk shows.
TagsCasseroleSouthernAmericanPineappleFruitCheddarCheeseDairySideDinnerNut FreeBakingCookbooks
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