Classic Pineapple Casserole with Ritz Crackers
Makes 8 servings
Ingredients
- 2 cans (2 cans) crushed pineapple (20 ounce each, drained, juice reserved)
- ⅓ Cup (78 6/7 ml) pineapple juice (saved from the canned pineapple)
- ⅓ Cup (66 ⅔ Gram) Sugar
- ⅓ Cup Flour, All Purpose
- 1 Cup (113 Gram) Cheddar cheese (shredded and divided in ½)
- ¼ Cup (56 ¾ Gram) Butter
- 1 sleeve (1 sleeve) Ritz Crackers (about 40 crackers, crushed)
Instructions
- Preheat the oven to 350°F. Grease an 8x8-inch baking dish and set aside.
- Drain the 2 cans crushed pineapple and reserve the pineapple juice to be used in the next step.2 cans crushed pineapple
- In a medium bowl, stir together the Flour and sugar Add the reserved pineapple juice and stir until combined.⅓ Cup pineapple juice, ⅓ Cup Sugar, ⅓ Cup Flour, All Purpose
- Add the drained pineapple and half the shredded cheddar cheese and stir until fully incorporated.1 Cup Cheddar cheese
- Pour the pineapple mixture to the prepared baking dish.
- In a small bowl, mix together the other half of the shredded cheese, crushed Ritz cracker crumbs and melted butter.¼ Cup Butter, 1 sleeve Ritz Crackers, 1 Cup Cheddar cheese
- Spread the buttery crumbs evenly over the top of the casserole.
- Bake for 35-45 minutes or until bubbling around the edges and lightly browned on top.
- Let cool for 5-10 minutes before serving warm. Store leftovers in the refrigerator.
Notes
If you notice the cracker topping getting too dark too fast, cover loosely with aluminum foil to prevent over browning.
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