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Southern Pineapple Casserole

Southern pineapple casserole combines sweet pineapple chunks and sharp cheddar beneath a buttery, golden cracker topping. Baked until the filling bubbles around the edges, it rests for 10 minutes before serving.
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Prep Time 15 minutes
Cook Time 30 minutes
resting 10 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: Southern
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

For the filling
  • 1 cooking spray nonstick
  • 6 tbsp all-purpose flour
  • 0.5 cup granulated sugar
  • 2 can (20 oz) pineapple chunks in juice, drained well
  • 2 cup sharp cheddar cheese shredded
For the topping
  • 1 sleeve buttery round crackers about 32, such as Ritz, crushed
  • 0.5 cup unsalted butter melted

Equipment

  • 1 9x13-inch baking dish

Method
 

Make the filling
  1. Heat the oven to 350°F and lightly coat a 9x13-inch baking dish with nonstick cooking spray.
  2. In a large bowl, whisk together the all-purpose flour and granulated sugar.
  3. Add the drained pineapple chunks and toss until evenly coated.
  4. Fold in the shredded sharp cheddar cheese.
  5. Spread the pineapple mixture evenly in the prepared baking dish.
Make the topping and bake
  1. In a medium bowl, stir the crushed buttery round crackers and melted unsalted butter together until evenly moistened.
  2. Sprinkle the cracker mixture evenly over the pineapple and bake for 25 to 30 minutes, until the topping is golden and the filling bubbles around the edges.
  3. Let the casserole rest for 10 minutes before serving.

Notes

Drain the pineapple well so the filling is not watery. Refrigerate leftovers for 3 to 4 days; freezing is not recommended because it can affect the topping's texture. For a gluten-free version, use gluten-free flour and crackers.