I debated on whether or not to make this pineapple casserole a blog post since it is such a simple recipe. However, I have noticed that when a meal is associated with a holiday, that’s when the traditional recipes come out. The ones that call for a can of condensed soup and freeze dried onions, or a package of red jello and a can of fruit cocktail. You know the recipes I’m talking about! The recipes that no one ever wants to consider serving at an elegant dinner party, but come Thanksgiving, Christmas, or Easter you hope to goodness someone brings Aunt Patty’s sweet potato casserole with a hundred million mini marshmallows on top.
Sometimes you just want simple and basic with no strange frou frou garnishments. Comfort food like grandma used to make. This is one of those recipes. I first had this at Porches Restaurant in Wesson, Miss. It’s a lovely converted old house that serves handmade crab cakes that are out of this world. Every time I go there I order this warm, sweet pineapple casserole. It’s their signature dish. The Husband knows how good this is. He hovered over my shoulder yesterday afternoon as I photographed this dish, waiting for me to give the green light so he could swipe one and dive in. It’s both sweet and salty and slightly creamy. It always makes me think of spring and would the perfect accompaniment to your Easter spread.
- 54 ounces pineapple chunks, drained
- ¼ cup granulated sugar
- ¼ cup all purpose flour
- 1 cup shredded sharp cheddar cheese
- 1 sleeve Ritz crackers
- 3 tablespoons melted butter
- Preheat oven to 350 degrees.
- In a large mixing bowl, combine pineapple, sugar, flour, and cheese.
- Pour mixture into a greased 8 x 8 casserole dish.
- Crush crackers and sprinkle over the top of the pineapple mixture.
- Pour melted butter evenly over cracker layer.
- Bake casserole for 25 minutes or until golden brown and slightly bubbly.