This pineapple casserole is a treasured taste of home, a recipe that first came from my grandmother’s kitchen and was lovingly carried on by my mom. Sweet, buttery, and golden on top, it was just as special as a side at Sunday dinners as it was enjoyed warm for dessert. Every bite brings back memories of my grandmother’s handwritten recipes, my mom stirring it with care, and the laughter and love that filled the kitchen. It’s more than a dish—it’s a connection to family, tradition, and the women who made our house a home.
Ingredients
- 1 (20 ounce) can pineapple chunks
- 1 (20 ounce) can crushed pineapple, drained
- 2 cups shredded sharp Cheddar cheese
- ½ cup white sugar, or to taste
- ⅓ cup all-purpose flour (you can also use GF)
- 40 buttery round crackers (such as Ritz), crushed (Again, you can use GF Buttery Round Crackers)
- ½ cup butter, melted, or to taste
Directions
- Preheat the oven to 350 degrees F (175 degrees C).
- Drain the can of pineapple chunks, reserving 1/4 cup of the pineapple juice to use in this recipe. Discard remaining juice or reserve for a different use.
- Transfer drained pineapple chunks and reserved 1/4 cup juice into a large bowl. Add drained, crushed pineapple, cheese, sugar, and flour; mix to combine.
- Pour into a 1 ½-quart casserole dish.
- Mix cracker crumbs and melted butter in a small bowl; sprinkle over pineapple mixture.
- Bake in the preheated oven until golden brown, about 30 minutes.
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