Pineapple Casserole

A sweet, savory, Southern casserole recipe with pineapple, buttery Ritz crackers and sharp cheddar cheese traditionally served with baked ham.

TABLE OF CONTENTS:

1. JUMP TO THE RECIPE
2. INGREDIENTS LIST
3. HELPFUL RECIPE NOTES

This easy little casserole is a huge favorite with my entire family. When we have ham, we MUST have Pineapple Casserole with it.

We MUST.

It’s the RULE.

Period.

Even my meat-and-potatoes husband has to have it. There’s just something about the sweet pineapple and cheddar cheese that goes with ham.

We kinda had a weird Easter this year… Mama and Daddy are both dealing with some medical issues so we decided to have Easter dinner at my house. I’ve been crazy busy with work and our own hectic schedule (three baseball tournaments back to back to back three weekends in a row before Easter – Lord, help me) and then some kind of flu-like crud jumped on me last week so our planning went something like this…

Me: OK, I’ll do Easter at my house.

Mama: What can I bring?

Me: Not a thing. I got it.

Mama: What are you going to cook?

Me: Ham and stuff.

Mama: What stuff?

Me: I don’t know yet… whatever I can pull off between now and then.

Mama: hmmph... [obviously rethinking her decision to hand over Easter dinner to me]

We usually sit down a week or two before a big “eating” holiday and map out everything we’re going to cook, who’s gonna cook what and when it’s gonna get cooked. But with the way things have been going around here, I just stuck with the basics.

And I bought a frozen pie. Don’t tell anybody.

Anyway, when Mama and Daddy arrived Sunday I got so tickled because she came in toting a sleeve of crackers, a block of cheddar cheese and a can of pineapple and I knew exactly what it was for.

We might be winging Easter dinner but Mama was going to make sure we had Pineapple Casserole!

INGREDIENTS LIST FOR PINEAPPLE CASSEROLE

• Canned pineapple (chunks or tidbits)
• Sharp cheddar cheese
• Melted butter
• Butter crackers
• Flour (AP or SF is fine)
• Sugar

NOTES ON PINEAPPLE CASSEROLE

• A small pie plate works great for this recipe!
• I use Ritz or Townhouse crackers.
• This recipe doubles beautifully! Just use a larger baking dish then cook about 5 minutes longer. 
• If using pineapples in heavy syrup, reduce sugar to 1/3 cup. 
• You can use self-rising or all-purpose flour – we’re just using it as a binding agent.
• I say to use cracker “crumbles” instead of “crumbs” because I like the crackers to stay kinda chunky – not to be crushed too fine.
• I always use sharp cheddar when I make this because I think it goes so well with the sugar and sweet pineapple.

Recipe for Pineapple Casserole

Pineapple Casserole

Yield: 6-8 Servings

Author: Mandy Rivers | South Your Mouth

Prep time: 10 MinCook time: 20 MinTotal time: 30 Min

A sweet, savory, Southern casserole recipe with pineapple, buttery Ritz crackers and sharp cheddar cheese traditionally served with baked ham.

Ingredients

• 1 20-oz can pineapple chunks or tidbits in juice
• 1/4 cup reserved pineapple juice
• 1/4 cup flour
• 1/2 cup sugar
• 1 1/2 cups shredded sharp cheddar cheese
• 1/4 cup melted butter
• 1 1/2 cups butter cracker crumbles, divided

Instructions

1. Preheat oven to 350 degrees. Lightly spray a shallow 1-quart baking dish with cooking spray or rub with butter.
2. Drain pineapple, reserving 1/4 cup juice.
3. Combine reserved juice and flour in a bowl then mix until smooth. Add sugar, drained pineapple and cheese then stir until combined.
4. Gently stir in 1/2 cup cracker crumbles then spoon mixture into baking dish.
5. Stir remaining cup of cracker crumbles with melted butter then spread evenly over pineapple mixture.
6. Bake at 350 degrees for 20-30 minutes or until cheese is melted and crackers are starting to brown.

Notes

• A small pie plate works great for this recipe!
• This recipe doubles beautifully! Just use a larger baking dish then cook about 5 minutes longer. 
• If using pineapples in heavy syrup reduce sugar to 1/3 cup. 
• You can use self-rising or all-purpose flour – we’re just using it as a binding agent.
• I say to use cracker “crumbles” instead of “crumbs” because I like the crackers to stay kinda chunky – not to be crushed too fine.
• I always use sharp cheddar when I make this because I think it goes so well with the sugar and sweet pineapple.

https://www.southyourmouth.com/2018/04/pineapple-casserole.html

Images and text © South Your Mouth LLC 2018

pineapple, casserole, southern, cheese, cheddar, recipe, best, side dish, ritz, crackers, with ham, tidbits, chunks

side dish, casserole

american, southern

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