Southern Pineapple Casserole

A crunchy topped casserole with a serving spoon in it.

Southern pineapple casserole is a sweet-savory blend of sharp Cheddar cheese and sweet pineapple. It's a traditional side dish that takes just 30 minutes. Delicious with roast chicken, turkey or ham!

Course Side Dish

Cuisine American - Southern

Prep Time 5

Cook Time 30

Total Time 35

Servings

Calories 242kcal

Author Marye Audet-White

Equipment

Casserole Dish

Ingredients

40 ounces pineapple chunks 2 (20 oz)cans, drained - reserve ⅓ cup of the juice
1-⅓ cups sugar
5 tablespoons flour
1 cup Cheddar cheese shredded
¼ cup butter melted
3.5 ounces Ritz crackers 1 sleeve, coarsely crushed

Instructions

Preheat oven to 350˚F.
Drain pineapple chunks, reserving ⅓ cup of the juice, and set aside.
Generously butter a 2 quart casserole dish.
Blend the flour and sugar together in a large bowl.
Combine flour mixture and the reserved pineapple juice.
Add the drained pineapple chunks.
Stir well.
Spoon the pineapple mixture into the prepared casserole dish.
Top with the cheese and set aside.
Add the crushed crackers to another bowl.
Stir in the melted butter until the crackers are evenly coated.
Spread the topping over the casserole.
Bake for 30 minutes.

Video

Notes

Storage:

You can assemble pineapple casserole up to 2 days ahead of time but don't add the cracker topping until just before baking. Cover leftovers with plastic wrap or put in an airtight container and keep in the refrigerator for up to 4 days. It doesn't freeze well at all.

Tips:

Just a warning - if you don't like things "southern sweet" cut back to about 1 cup of sugar.
This is best the day it is made.
Block cheese that you shred yourself melts better than pre-shredded cheese.
You can use 1 can of pineapple chunks and 1 can of crushed pineapple if you wish. It gives it a different texture. I like them both equally.

Nutrition