Pineapple Cheese Casserole

This easy cheesy pineapple casserole with a crispy Ritz cracker topping might just be the next big hit at your next holiday eat-together!

Course Side Dish

Cuisine American

Prep Time 5

Cook Time 25

Total Time 30

Servings

Calories 329kcal

Author Anne Clark

Equipment

pie plate I prefer to use a pie plate but you can also use a 9-inch square or 1-½ quart baking dish.
measuring cup(s)
measuring spoons

Ingredients

½ cup sugar
3 tablespoon flour
20 oz canned pineapple chunks in juice (reserve juice)
1 cup cheddar cheese, shredded shred your own for best flavor and texture
¼ cup butter, melted
1 cup Ritz cracker crumbs about 20 crackers

Instructions

For the best results, please read over the instructions before you begin the recipe.
Preheat the oven to 350F. Spray a standard size pie plate with non-stick spray.
In a large bowl, combine the sugar and flour. Stir in 3 tablespoons of reserved juice until smooth.
Fold in cheese and pineapple chunks. Blend well.
Spread the pineapple mixture evenly into the pie plate.
Sprinkle the crushed crackers over the pineapple mixture. Spoon melted butter all over the crushed crackers.
Bake for 25-30 minutes or until the crackers are browned and crispy.

Notes

To store leftovers, simply cover the casserole dish with foil or transfer it to an airtight container. Refrigerate for up to 3 days. When reheating, pop it in the oven at 350°F (175°C) for about 15-20 minutes or until heated through. Alternatively, you can microwave individual portions for a quick and satisfying snack.

Nutrition