Sunday, December 9, 2007

Pineapple Casserole

I never had Pineapple Casserole until David's mom made it one year for Thanksgiving. With pinapple, cheese, and Ritz crackers, I knew it has to be good! This dish became one of my new favorites. It often makes an appearance at Christmas, Thanksgiving, and Easter dinners, and I like to make it throughout the rest of the year as well. The Ritz crackers give it a nice crunchy texture and the pineapple makes it sweet. I love the flavor the cheddar cheese adds. The cheese and pineapple are a great combination of flavors. We had the Pineapple Casserole with the Rotisserie Chicken and rice. This recipe is from the cookbook published by the Junior League of Columbus, Georgia. I made a few minor adaptations:

Hot Pineapple Casserole:
1 (20-ounce) can pineapple tidbits, drained, reserving 3 tablespoons juice
3 tablespoons all-purpose flour
1/2 cup sugar
1 cup grated cheddar cheese
1 to 1 1/2 cups Ritz cracker crumbs (I usually use about 3/4 of a sleeve)
1/4 cup butter or margarine, cut up

Place pineapple and reserved juice in a greased casserole dish. Mix flour and sugar and sprinkle over pineapple. Sprinkle cheese on top. Top with cracker crumbs and cut-up butter. Bake in preheated, 350-degree oven for 30 minutes.

Yield: 4 to 6 servings
Source: Cookbook from the Junior League of Columbus, Georgia

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