Pineapple Casserole – Cheesy and Crunchy
Pineapple Casserole is my mother-in-laws specialty. She makes the tangy pineapple with cheddar cheese and buttery crunchy crackers taste like heaven. I have her secret recipe and I’m giving it to you! That means you are incredibly special. Hold it near and dear to your heart.
Classic Pineapple Casserole with Buttery Crackers Is tangy, and sweet with a buttery crunch.
This dish has been called many things in the South including, but not limited to, baked pineapple or merely baked cheese and pineapple. You can prepare this without cheese, use different cheeses besides cheddar, use crushed pineapple and/or pineapple with chunks. Anything goes as long as you have a little flour for thickening, sugar for sweetness and to cut the tanginess a bit, and of course the ritz crackers!
Watch me make this casserole:
Topping Tip for Pineapple Casserole
Often people say to dab butter across the top of the crackers, but that doesn’t do for me. I want butter to coat every piece of cracker possible. The best way to do this is to melt butter and add crackers to the melted butter and mix with your hands until you are completely satisfied that they are completely coated.
All you have to do now is invite your favorite people to your table and enjoy this heavenly casserole! Serve this dish with a spiraled ham, the perfect turkey, potato salad, deviled eggs and/or any holiday meals!
This Pineapple Casserole will be a staple on your table in no time.
Classic Pineapple Casserole
Ingredients
- 2 20 ounce cans crushed pineapples drained, but reserving 1/4 cup of juice)
- 1/2 cup all-purpose flour
- 1/2 cup granulated sugar
- 2 cups sharp cheddar cheese shredded
- 2 sleeves Ritz crackers
- 1/2 cup butter melted
Instructions
- Preheat oven to 350 degrees.
- In a large bowl, mix drained crushed pineapple, flour, sugar, cheese, and 1/4 cup of the pineapple juice.
- Lightly season a 9 x 9 casserole dish and pour mixture into the dish.
- In a medium bowl, crush crackers and mix with the melted butter. Sprinkle the crackers over the pineapple mixture.
- Place in the oven and bake for about 30 minutes or until the crackers are golden. Serve immediately.
Nutrition
Can I use self rising flour??
If that’s all you have, it will work just fine. It may be a little more salty, but probably not enough to worry about.
Can this be frozen for cooking later? I’m guessing if freezing you would add crackers later?
Absolutely! I would make the entire recipe, including cooking it with the crackers, then allow it to come to room temperature, then freeze it. I’d then the it in the refrigerator the day before cooking and reheat at 200 degrees until warmed through.
The instructions do not include pineapple tidbits, just 2 cans crushed pineapple. Please specify. Thanks
For the video, I had the tidbits and didn’t have enough cans of the crushed for this recipe. If you want to use the tidbits, I’d do one can of crushed pineapple and one can of tidbits to give more texture than just the crushed. I like only crushed, but the tidbits do add another element that’s nice to the dish. You drain both cans anyway. You can follow the instructions from there.
Help, I’m confused about the cheese. Making with 2 cans of pinapple. Do i mix in 1/2 C cheese (video) or 2 C cheese (recipe)? Thanks
Yes, I was making a different amount on the video. You will use 2 cups! Hope you love it!
My Ritz crackers are available in a box of loose crackers, in sleeves about 4″ long and sleeves about 9″ long. Can you give me a cracker “count” or weight?
Sleeves about 9″ long. They will work great. Or you can use 2 4″ long sleeves. You are going to love this recipe. I’m so happy you are making it!
Do you use pineapple in it’s own juice or in syrup? Does it make a difference?
You can use either. It will be more sweet making it in syrup. Either way is fine.