For a Friendsgiving several years ago, my old roommate made her grandmother’s pineapple casserole and ever since it’s been my go to for a unique Friendsgiving recipe. It’s somewhere between sweet and savory, and is always a pleasant surprise for all those who dig in.
While it turns out this recipe is actually totally different from that first pineapple casserole I tried, it was absolutely delicious and made for an unexpected side dish on the Friendsgiving table.
Pineapple Casserole
Adapted from a Paula Deen recipe
1 cup sugar
6 tablespoons flour
2 cups grated cheddar (make sure it’s not reduced fat or pre-grated because then it may not melt!)
2 cans pineapple chunks
1 cup cracker crumbs (I put buttery crackers into a ziploc bag before using a rolling pin to crush into fine crumbs)
8 tablespoons butter, melted
Preheat oven to 350 degrees.
Stir together sugar, flour, and cheddar in large mixing bowl.
Drain pineapple chunks and reserve 8 tablespoons pineapple juice.
Stir pineapple chunks into sugar, flour, and cheddar, and mix well. Pour into greased casserole dish.
Combine butter, cracker crumbs, and juice in small mixing bowl. Spread mixture on top of casserole. Bake for 30 minutes, until golden brown.
Enjoy!
I’ve had a few questions about the baking dish – I got it several years ago from Sur La Table, but I’ve seen similar styles from time to time on One Kings Lane in their Kitchen section.
