Pinch & Dash

Pinch & Dash

Pineapple Cheese Casserole

This yummy recipe was submitted to us by Nancy H. from Tennessee. It’s one of those recipes that my Aunt Eva made every year growing up, but I haven’t had it since she passed away several years ago. When I saw this, I immediately teared up thinking about her and how she was always so proud of this dish. I have shared this recipe with my whole family and it’s already been made several times. When we first had it at a family gathering, we couldn’t help but think about Aunt Eva and reminisce.

What you’ll need:

2 cans of pineapple tidbits (not crushed and not chunks, it has to be the tidbits)
1 stick of butter (plus 2 TBS)
1 cup of sugar
6 TBS of pineapple juice from the can
6 TBS of flour (I use self-rising)
2 cups of sharp cheddar cheese
1 sleeve of Ritz crackers; crushed and mixed with the addition 2 TBS of butter for the topping

How to get your cookin’ on:

Drain cans of pineapple except for the 6 TBS of juice.
Spray your casserole dish with oil, or rub with butter
Add pineapple tidbits to the bottom of the dish
Heat and melt butter, pineapple juice, and sugar
Add flour and continue stirring while heating
Get all of the lumps out and bring mixture to a boil, while stirring continuously
Once it boils, remove from heat and add cheese
Stir, Stir, Stir until all of the cheese has melted (it doesn’t really melt all of the way, but most of the way)
Pour over pineapple tidbits (warning, it’s pretty thick)
Top with Ritz cracker topping mixture
Bake uncovered for 30 minutes of 350

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