Monday, April 18, 2011

Pineapple Casserole

Old Fashioned Baked Pineapple Casserole
From the Kitchen of Deep South Dish

1 large (28 ounce) can of crushed pineapple,
in its own juices, drained, but juices reserved
1/2 cup of granulated sugar
1-1/4 cups of grated cheddar cheese
1/4 cup (1/2 stick) cold butter, sliced thin
1-1/2 sleeves of crushed Ritz crackers
Preheat oven to 350 degrees. Butter a 1-quart casserole dish, or spray with non-stick spray; set aside. Drain the pineapple juice into a saucepan; set aside the pineapple. Add the sugar to the juice, and heat over medium high, stirring regularly, until sugar dissolves and forms a syrup. Stir in the pineapple.
To the baking dish add 1/2 of the pineapple and syrup mixture, top that with 1/2 of the crushed Ritz crackers, and thinly slice 1/2 of the butter over the top. Sprinkle on 1 cup of the cheese; repeat layers but ending with the butter; reserve the remaining 1/4 cup cheese. Baked uncovered at 350 degrees for about 25 or until golden brown and bubbly. Remove, add remaining cheese on top and return to the oven just until cheese has melted. Serve as a side dish with pork or ham.
Serves about 6 to 8

Note: Three or even four layers makes this casserole even better, so feel free to double it, or if you have an appropriate dish that will allow you to do 3 or more layers, use it! Also, best I can recall, a large can of crushed pineapple used to be 28 ounces, but like so many other products, it appears they have shrunk it down to 20 ounces the past few years. Look for the smaller 14.5 cans of crushed pineapple and use two of them instead, if you can't find a 28 ounce can. The 20 ounces cans are just not enough pineapple.

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