Do you know what season it is?
Can you say YUM?
Why is it that we associate seasons with food? When the weather gets cooler, it’s pumpkin anything, s’mores from the campfire and hearty warm soups that make me think of Fall.
Since the holidays are upon us, I wanted to share a wonderful side dish that I’ve been bringing to family potlucks for almost thirty years.
Sounds weird, doesn’t it? If you have not had the wonderful experience of tasting this wonderful casserole, please give it a try.
I actually remember the first time I ate pineapple casserole. Really, that does sound weird, doesn’t it? It should tell you what an experience eating it was to me.
I am a pineapple fan on many different levels. I personally believe that pineapple can be added to most food…pizza, stir fry, salsa…I even like grilled pineapple slices as a meat substitute for hamburgers. (Did you know that McDonald’s had once offered pineapple hamburgers? They called it a Hula Burger. It was made designed specifically for Catholics that did not eat meat on Fridays. I think this was a wonderful gesture.)
This pineapple casserole is not only delicious but makes great leftovers…warmed or at room temperature. The recipe is simple and mixes together in minutes. It’s a great go-to dish no matter what the season.
First, drain two cans of chunk pineapple. I usually save the juice and drink it later! Pour the canned pineapple in a 9×11 baking dish.
Pour the sugar and flour mixture over the pineapples.
Spread the cheese evenly over the pineapple and sugar layers.
Pour the tube of crushed Ritz crackers over the cheese.
Slice butter and arrange on top of crackers. Just so you know…I got all fancy with the butter just for you. I usually slap it on as fast as I can.
Bake at 350 degrees for 25 minutes.
And that’s it! It’s just the perfect combination of salty and sweet. The juicy pineapple junks go so well with the melted cheese and crunchy Ritz on top. Although this casserole pairs well with almost any meat, it tastes especially good with a honey baked ham.
Below is the recipe for you to save or print. I would appreciate it if you would also PIN this for later!
Thank you so much for visiting Mulch and Paint today!
I wish you and wonderful Thanksgiving and hope that great memories are made, tasty food is eaten and many blessing are counted on this day that we set aside to remember how much we do have to be thankful for.
Until next time,
- ¾ C sugar
- 5 Tbsp flour
- 2 large cans chunk pineapple in juice, drained
- 1½ C cheddar cheese, grated
- 1 stick butter
- 1 tube Ritz crackers, crushed
Mix sugar and flour.
Layer drained pineapple in a 9×11 baking dish.
Sprinkle sugar mixture over pineapple.
Spread cheese evenly over pineapple and sugar layers.
Spread crushed Ritz crackers on top.
Cut up butter into slices and lay on top of crackers.
Bake at 350° for 25 minutes.
Linda Johnston says
An unexpected delicius dish that is a pot luck dish and one with ham and turkey!
Linda–yes, it is! I see you’ve eaten this wonderful dish before. I plan on baking this on Thanksgiving again this year…I don’t know if I like it with my meal better or sneaking leftovers the next day. Thank you for stopping by Mulch and Paint! ~Kristi
Adele Renee Brown says
Oh wow this sounds absolutely amazing!!
It is! Pineapple casserole may sound strange but all of the flavors just come together perfectly. If you try it, you will not be disappointed. Thank you for stopping by Mulch and Paint! Happy Thanksgiving! ~Kristi