Easy Pineapple Casserole
My easy pineapple casserole is sweet and savory thanks to canned pineapple, cheddar cheese, and buttery Ritz crackers.
Equipment
- 8x8 baking dish
Ingredients
For the Casserole:
- 6 tablespoons all-purpose flour
- 1/3 cup sugar
- 1 cup cheddar cheese shredded
- 1/2 cup unsalted butter melted
- 2 cans pineapple chunks 20 oz each, drained
- 1/4 cup pineapple juice reserved from can
For the Topping:
- 1 sleeve Ritz crackers crushed
- 1/4 cup unsalted butter melted
Instructions
- Preheat the oven to 350 °F.
- In a medium bowl, combine the flour, sugar, and shredded cheddar cheese. Mix everything together well.
- Add the reserved pineapple juice and melted butter. Stir it until everything is well combined.
- Gently fold the drained pineapple chunks into the mixture, making sure the pineapple is evenly distributed throughout.
- Pour the pineapple mixture into an 8x8 inch baking dish, spreading it out evenly.
- In a small mixing bowl, combine the crushed Ritz crackers with the melted butter. Mix until the crackers are well coated. Evenly spread the buttery crackers over the pineapple casserole.
- Place the baking dish in the preheated oven and bake it for 30-40 minutes or until the top is golden brown and the casserole is bubbling around the edges.
- Remove the casserole from the oven and let it cool for about 10-15 minutes before serving.
Notes
- Stir the casserole batter really well in a large bowl before adding the pineapple chunks to make sure the flour and sugar aren’t clumping anywhere.
- Fold the pineapple chunks very gently into the batter to avoid breaking them.
- Avoid over-crushing the Ritz crackers so they still have some texture.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- It can also be wrapped tightly in a freezer safe container and frozen for up to 3 months.
- To make ahead of time, follow the recipe until you add in the pineapple chunks. Then cover and store it in the fridge until you're ready to bake! If there's time, let it sit at room temperature for 30 minutes prior to putting the Ritz cracker topping on and baking.
Nutrition
Calories: 470kcalCarbohydrates: 48gProtein: 6gFat: 30gSaturated Fat: 18gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 80mgSodium: 130mgPotassium: 276mgFiber: 3gSugar: 39gVitamin A: 993IUVitamin C: 19mgCalcium: 173mgIron: 1mg
This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.
Tried this recipe?Let us know how it was!