Pineapple Casserole Recipe
Cheesy, buttery, and sweet! This Pineapple Casserole is packed with sweet pineapples, tangy cheddar cheese, and topped with a buttery cracker crust. A Southern favorite for Thanksgiving and Easter.
Servings: 9 servings
Ingredients
Pineapple Casserole Filling
- 20 oz crushed pineapple drained, reserving ¼ cup juice
- 20 oz pineapple chunks drained, reserving 3 tablespoons juice
- 1 ¾ cups shredded sharp cheddar cheese
- 3 tablespoons granulated sugar
- 1/4 cup all-purpose flour
Topping
- 32 Ritz crackers or other buttery round crackers, crushed
- 1/3 cup Panko bread crumbs or more crushed crackers
- 3 tablespoons reserved pineapple juice from pineapple chunks
- 5 tablespoons unsalted butter melted
Instructions
- Preheat oven to 350°F. Lightly grease an 8-inch square casserole dish.
- In a large bowl, combine drained crushed pineapple, drained pineapple chunks, ¼ cup reserved pineapple juice, cheddar cheese, cane sugar, and flour. Toss to combine thoroughly.
- Spoon pineapple mixture into an even layer in the prepared baking dish.
- In a medium bowl, combine crushed crackers, Panko crumbs, 3 tablespoons reserved pineapple juice, and melted butter. Stir until evenly mixed and well coated.
- Top pineapple mixture with crumb topping, creating an even layer.
- Bake for 28-34 minutes, or until golden brown on top. Mine took 30 minutes.
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Notes
For variations & make-ahead instructions: see Flavor Variations and Make-ahead section in the post.