While it sounds unusual, this pineapple casserole is a surprisingly tasty Southern favorite that bakes cheese and pineapple with a buttery Ritz cracker topping for a great side dish.
Prep Time10 minutesmins
Cook Time30 minutesmins
Total Time40 minutesmins
Course: Side Dish
Keyword: Pineapple Casserole Recipe
40ouncespineapple tidbits in 100% pineapple juice (drained but reserve 8 tablespoons of pineapple juice)
1½cupfreshly shredded colby jack cheese
1cupfreshly shredded white sharp cheddar cheese
35 to 38Ritz crackers, crushed (You can use a generic version - I used Great Value)
½cupsalted sweet cream butter,melted
Preheat the oven to 350°F. Lightly spray a 9x9 baking dish with nonstick cooking spray. Set it aside.
Add the drained pineapple tidbits to a large mixing bowl.
Stir in the shredded cheese.
Add the granulated sugar and flour to a small mixing bowl. Whisk to combine.
Whisk in the 8 tablespoons of reserved pineapple juice. Whisk until no lumps remain.
Pour the flour mixture over the pineapple and shredded cheese. Stir to combine.
Add the crushed Ritz crackers to a small mixing bowl. Pour the melted butter over the crumbs and stir until the crumbs are completely coated.
Evenly spread the pineapple mixture in the bottom of the prepared baking dish. Sprinkle the buttered crumbs over the pineapple mixture. Bake for 30 to 35 minutes until the buttered crumbs are golden brown. Serve while still warm.
It’s best to shred your own cheese, as pre-shredded cheese tends to have a preservative coating that prevents it from melting well.
This recipe can be made ahead of time. Make the body of the casserole, but do not sprinkle the buttered crumbs over the top. Cover with aluminum foil and keep in the fridge until you are ready to bake it
To crush the crackers easily, place the Ritz crackers in a Ziploc bag and crush them with a rolling pin.