PINEAPPLE CASSEROLE

 

 This cheesy, sweet, and salty pineapple casserole is topped with a buttery and crispy Ritz cracker coating.

 

1 cup granulated sugar

6 tablespoons all-purpose flour

¼ teaspoon ground cinnamon

8 ounces sharp cheddar cheese shredded

20-ounce can pineapple chunks drained – RESERVE ¼ CUP OF JUICE FOR TOPPING

20-ounce can of crushed pineapple drained

2 cups buttery cracker crumbs Ritz – about 45 crackers

½ cup unsalted butter melted

¼ cup pineapple juice reserved from canned pineapple

Heat the oven to 350 degrees Fahrenheit. Coat a 2-quart baking dish with nonstick cooking spray.

In a large mixing basin, combine the sugar, flour, and cinnamon. Stir in the cheese gradually to mix. Stir in the drained pineapple until nicely combined. Spread the pineapple mixture evenly in the prepared baking dish.

In another large mixing bowl, combine the cracker crumbs, melted butter, and pineapple juice.

Sprinkle the top of the pineapple mixture in the baking dish with the buttery crumb mixture. Bake for 30 minutes, or until golden brown and bubbling around the edges (uncovered).

Leave the pineapple mixture to thicken for 5 to 10 minutes before serving. Serve hot.