Baked Pineapple Casserole
A classic Southern side dish that's the perfect blend of sweet and savory. This baked pineapple casserole features juicy pineapple and sharp cheddar cheese, all topped with a buttery, crunchy Ritz cracker crust. It's a guaranteed hit at any potluck or holiday dinner!
Ingredients
- 1 can (20 ounce) crushed pineapple in 100% juice, drained
- 1 can (20 ounce) pineapple tidbits in 100% juice, drained, reserving ⅓ cup of juice
- 6 tablespoons all-purpose flour
- ½ cup granulated sugar
- 1 ½ cups shredded sharp Cheddar cheese
- ½ cup salted butter (melted)
- 30 Ritz crackers (crushed)
Instructions
- Preheat Oven: First, preheat your oven to 350°F (175°C) and lightly grease an 8x8 inch baking dish.
- Mix Filling: In a large bowl, combine the drained crushed pineapple, drained pineapple tidbits, sugar, flour, and the reserved ⅓ cup of pineapple juice.
- Add Cheese: Gently stir in the shredded sharp cheddar cheese until it is evenly distributed throughout the pineapple mixture.
- Assemble Casserole: Pour the mixture into your prepared baking dish and spread it out into an even layer.
- Make Topping: In a separate bowl, mix the crushed Ritz crackers with the melted butter until the crumbs are fully coated.
- Bake: Sprinkle the cracker topping evenly over the casserole and bake for 25-30 minutes, until it's golden brown and bubbly.
Notes
- Make sure to drain the pineapple very well to prevent the casserole from being too watery.
- For the best flavor and melt, I recommend shredding your own cheese from a block.
- Let the casserole rest for about 10 minutes before serving. This allows it to set up properly.
- Store any leftovers in an airtight container in the refrigerator for up to 4 days.
- This dish is best served warm to enjoy the melty cheese and crispy topping.