Pineapple Cheese Casserole
The retro combination of pineapples and sharp cheddar is making a comeback outside of the Thanksgiving table, but in much smaller serving portions.
Equipment
- two 5x5 casserole dishes or equivalent
Ingredients
- 1 20 ounce can of pineapple tidbits *or crushed pineapple if you prefer that texture
- ⅓ cup white sugar (reduce if you want a less sweet dish)
- 2.5 tablespoons all purpose flour
- ⅓ cup sharp cheddar grated
- 20 Ritz crackers, crushed into crumbs
- 4 tablespoons unsalted butter melted
Instructions
- Preheat oven to 350 F.
- Divide the drained pineapple between the two casserole dishes, covering the bottom surface area of each dish as much as possible.
- Mix the sugar and flour together, then spoon evenly over the pineapples.
- Evenly spread the cheese over the floured pineapples.
- Then, distribute the crackers between the casserole dishes.
- Pour half of the butter over one dish, then the other.
- Bake for 20 minutes. Remove from oven and cool slightly before serving.
Notes
To reheat the second dish, put it in the oven at 350 for 10-15 minutes.