Pineapple casserole

1 cup sugar
6 tablespoons all-purpose flour
2 cups grated sharp cheddar **grate your own
2 (20-ounce) cans pineapple chunks, drained, and 6 tablespoons pineapple juice reserved
1 cup cracker crumbs --I use saltine, but ritz works too
1/2 cup melted butter

Preheat the oven to 350 degrees F.
Grease a medium-size casserole dish.

In a large bowl, stir together the sugar and flour. Gradually stir in the cheese. Add the drained pineapple chunks, and stir until ingredients are well combined. Pour the mixture into the prepared casserole dish.

In another medium bowl, combine the cracker crumbs, melted butter, Spread crumb mixture on top of pineapple mixture. Bake for 25 to 30 minutes, or until golden brown.

Thanks a million Ruthieg!
I really appreciate it!

This is Glenda's recipe, it a little different than Ruthie's.

Pineapple Casserole

1 20 oz can pineapple chunks, drain, and reserve juice
3 Tbsp flour
1/4 cup melted butter
1/2 cup sugar
1 cup grated cheddar cheese (grate your own) Pre grated cheese doesn't melt
1/2 cup crushed Ritz crackers **I always use saltines

Preheat oven to 350

Combine flour, sugar and 3 Tbsp pineapple juice. Stir in cheese and pineapple. Spoon into greased casserole dish. Mix crackers with butter, and add to top of mixture.
Bake 25 minutes or until bubbly.

And I always double recipe, have even tripled!

GRATE YOUR OWN CHEESE

Enjoy!

Mine is Glendas recipe...If you notice it is just doubled...I copied it right here under her own name...

Gee, Ruthie, so you did. So sorry I didn't notice that. My apologies to you.

Don't think I printed this earlier ... and it's about to fall into the abyss!

But I'm not near a printer.

ole joyful

Worth keeping at the top ole joyful...it's a keeper for sure!

OJ - copy and paste it onto your computer, if you can't get it printed right away. You can either paste it into an email and send it to yourself, or put it into Word Pad or Note Pad - they are under Accessories in your program list :)

I was hoping someone would ask for this before Easter. I have heard rumors about this dish! I am going to give it a try myself. It looks so yummy!

Trish

I made this dish this last weekend for the Senior potluck. I was deluged with requests for the recipe. Its the first time I recall that happening to anyone for any recipe, there. Dottie

I made this last Christmas and even with grating the cheese myself, it still didn't melt into the casserole like I assumed it would. Can anyone tell me what I did wrong please?

Summer,
Mine didn't turn out so well either. But, I reheated it in the Microwave and it was better.

I think it needs to bake longer than 25 minutes. On a new Post today it says 45 minutes. Ah ha!

I also added cottage cheese to mine, because it was sooooo sweet.

Gayle

I made it for 15, Tues.
Never had a problem with it melting
Have used Borden's and Kraft cheddar cheese blocks! I grate mine in food processor!

DO NOT put it directly into oven if you made it the nite before and put in refrigerator.
Has to sit on the counter a while before baking!

I made Glenda's recipe (25 minute bake time) and the cheese didn't melt. We didn't care for it. We must have very strange taste buds as we both like pineapple.

I made it the first time for Thanksgiving and then again at Christmas....thanksgiving I made a single can as we had not ever had it....Christmas I made 3 cans.....it went over great both time wonderful!! Stacy

I made it and my family tried it, giving it a unamimous "thumbs down" ;o( And we love pineapple, too.

Some reasons why your cheese did not melt:
1. Used pre-grated (it has potato starch in it)
2. If you made casserole the nite before and grated your own cheese, you need to set it on the counter, the day you are cooking, for it to warm up some from being in refrigerator. And it DOES take longer for it cook then.
3. If you are baking with another dish, it takes longer.

Been making this casserole at least twice a year, for 20 plus years and no one time has it failed, EXCEPT when I wanted to shortcut and use the packaged pregrated.

I use Kraft cheese blocks and the other day Borden's cheese block. And grate it in the food processor!
And last but least NEVER the Velveeta in the block!

Personally, the combination of these ingredients just do not sound appealing to me.