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I forgot the Pineapple Casserole recipe..............

16 years ago

OH MY GOSH!!!! It is heaven..of course it has been posted here at the kt for years...I saved it would never try it...finally did and now I wish I hadn't...I just made the single recipe...and for christmas I will make like a 5X recipe...it was a hit...Thanks Glenda! STacy

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Comments (8)

glenda_al
16 years ago
You are most welcome!
First tried it with a recipe book that DS gave me from company he worked for.
Been serving it multiple years!
grinch_gut
Original Author
16 years ago
I can honestly say I could kick myself for not trying this earlier Glenda...what was I thinking? Every recipe of yours I have tried had turned out and been to die for....dumb me.....Stacy
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Not to take away from Glenda at all - this recipe s quite different. My Mother gave me this recipe years ago - super easy & wonderful for either dinner or brunch: Pineapple Dressing 1/2 cup butter (I have used margarine & "spreads") 1 cup sugar 4 eggs 1 cup crushed pineapple, drained 5 slices white bread, sliced (I have used wheat & other) Cream butter and sugar, add eggs one at a time. Add in pineapple. Fold in bread. Put in a greased 1 quart casserole dish (I use non-stick spray). Bake at 350 degrees for 1 hour.
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I did. My daughter's boyfriend said his stepmom made it and it was disgusting and my daughter agreed. But when my daughter read the ingredients she said hers was different as it had jello. Anway, I made her boyfriend try it and he came back for seconds. I sent my daughter the recipe and she made it again today for the two of them. It was a hit with everyone except my dad who hates pineapple. I'll make it again someday.
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I reckon this is one of those "secret" recipes that have been shared around for a long time. I first learned it at a duck hunting camp in Stuttgart, Arkansas, quite a few years back, and have been making it ever since. Everyone we serve it to for the first time is enthused, and has to have the recipe. I've made it with Ritz, with Saltines (which is how I learned it), and with wheat crackers. It's all good. And, like Glenda, I usually double it.
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Here's one I got off Facebook, tried it & we liked it: **(I edited again trying to get the Weird Symbols out that some were seeing,,,, hopefully they're gone now). Loaded Potato & Buffalo Chicken Casserole 2 lbs boneless, skinless chicken breasts, cut into 1/2-inch cubesÃ¢ÂÂ¨ 8-10 medium potatoes, cut into 1/2-inch cubes (I leave the skin on)Ã¢ÂÂ¨ 1/3 cup olive oilÃ¢ÂÂ¨ 1 1/2 tsp. saltÃ¢ÂÂ¨ 1 TBS. freshly ground pepper Ã¢ÂÂ¨1 TBS. paprikaÃ¢ÂÂ¨ 2 TBS. garlic powderÃ¢ÂÂ¨ 6 TBS. hot sauce Ã¢ÂÂ¨Topping: 2 c. Fiesta Blend Cheese or a mix of Cheddar & Monterey JackÃ¢ÂÂ¨ 1 c. crumbled baconÃ¢ÂÂ¨ 1 c diced green onion Ã¢ÂÂ¨ Preheat oven to 500F. In a large bowl mix together the olive oil, salt, pepper, paprika, garlic powder & hot sauce. Add the cubed potatoes and stir to coat. Carefully scoop the potatoes into a cooking spray coated baking dish, leaving behind as much of the olive oil/hot sauce mix as possible. Bake the potatoes for 45-50 minutes, stirring every 10-15 minutes, until cooked through and crispy & browned on the outside. While the potatoes are cooking, add the cubed chicken to the bowl with the leftover olive oil/hot sauce mix and stir to coat. Once the potatoes are fully cooked, remove from the oven and lower the oven temperature to 400F. Top the cooked potatoes with the raw marinated chicken. In a bowl mix together the cheese, bacon & green onion and top the raw chicken with the cheese mix. Return the casserole to the oven and bake for 15 minutes or until the chicken is cooked through and the topping is bubbly delicious. Serve with extra hot sauce and/or ranch dressing. Here is a link that might be useful: Recipe is from here This post was edited by BeeOHIO on Wed, Dec 5, 12 at 16:57
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ntt_hou
16 years ago
You got me doing a search for it! I found it! I will try it! Thanks Glenda!

uh... too many exclamation marks... I just got too excited when it comes to a new recipe that has pineapple in it, my favorite!!!! =o)
nodakgal
16 years ago
It will be on our table too! Everyone loves it and its as regular as the ham or turkey at family gatherings.
Lily316
16 years ago
I did a search for it but couldn't find it. Could someone please post it? Thank you.
User
16 years ago
Here's one from Paula Deen

Pineapple Casserole

Servings: 8
Cooking Time: 30 Minutes

Ingredients:
1 cup sugar
6 tablespoons all-purpose flour
2 cups grated sharp cheddar cheese
2 (20-ounce) cans pineapple chunks, drained, and 6 tablespoons pineapple juice reserved
1 cup cracker crumbs (recommended: Ritz)
8 tablespoons (1 stick) butter, melted, plus extra for greasing pan

Steps:
Preheat the oven to 350 degrees F. Grease a two-quart casserole dish with butter.

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, and reserved pineapple juice, stirring with a rubber spatula until evenly blended or combine in food processor. Spread crumb mixture on top of pineapple mixture. Bake for 25 to 30 minutes, or until golden brown.
glenda_al
16 years ago
This is the one I posted here and that so many have made. And the one Stacy just made!
I alway double, and have even tripled!

GLENDA'S PINEAPPLE CASSEROLE
1-20oz. can pineapple chunks
1/2 cup sugar
3 Tablespoons flour
l cup shredded cheddar cheese
1/4 cup butter melted
1/2 cup Ritz crackers or cracker that is like Ritz
Drain pineapple reserving 3 Tablespoons of juice. Combine sugar, flour, and juice. Add cheese and pineapple chunks. Place in a 1 quart casserole dish. Mix cracker crumbs and butter and pour over pineapple mixture. Cook 350 degrees for 20 minutes or until golden brown.
Glenda said to shred your own cheddar cheese, she found pre-shredded didn't melt/blend as well. You may double the recipe.

Yummy!
Lily316
16 years ago
Thank you both..I think I'll make it tomorrow..I even have all the ingredients..that's a first..I hope it turns out as good as the Yam puff I made for Thanksgiving. That was a big hit..

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