Pineapple Casserole
Ingredients
- 1/4 cup packed brown sugar
- 3 tablespoons all-purpose flour
- 1 (20-ounce) can pineapple tidbits in their own juice
- 1 (20-ounce) can crushed pineapple
- 1 cup grated sharp cheddar cheese
- 31 Ritz crackers Ritz crackers
- 4 tablespoons salted butter
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Instructions
- Combine the sugar and flour, then press into an even layer in the bottom of a 9x13-inch baking dish.
- Drain both cans of pineapple, reserving the liquid.,Don’t throw away the drained juice! Leftover pineapple juices freezes well for use later in a marinade for pork, in glazed ham balls, or to build a festive piña colada.,Combine the crushed and pineapple tidbits, then evenly spread the pineapple on top of the sugar mixture. Sprinkle the pineapple with 1 1/2 tablespoons of the reserved liquid.
- Top with the shredded cheese, distributing evenly. Sprinkle the top with cracker crumbs, then drizzle melted butter over the crumbs.
- Bake until the cheese is melted and the cracker topping is golden and crunchy, about 30 minutes. Let cool slightly before serving to allow the sugars to set and make removing servings from the pan easier.,Leftovers will keep for up to 4 days in the refrigerator. I don’t recommend freezing this casserole since it can become watery after defrosting.,Love the recipe? Leave us stars and a comment below!
Source
Original recipe: View Original