If you have a family gathering coming up, Paula Deen's Pineapple Casserole Recipe with Cheese is the perfect side dish for a ham, turkey or chicken dinner. The sweet and savory combination of the sweet pineapple mixture with the salty cheese and buttery crackers is a delicious combination!
6 Tablespoons All purpose flour
1/2 cup Granulated sugar
2 (20 ounce) can pineapple, drained (save a few Tablespoons of the juice)
2 cups Sharp cheddar cheese, shredded
1 and 1/2 cups Buttery Ritz Crackers, crumbled
3 to 4 Tablespoons Unsalted butter, melted
- Preheat oven to 350°F. Grease an 8x12 or medium-sized baking dish. Set aside.
- In a large mixing bowl, mix together all purpose flour and sugar.
- Stir in the cheese, a little at a time.
- Drain the pineapple (save a few Tablespoons of juice) and add to the flour mixture.
- Transfer mixture to prepared casserole dish.
- In a separate medium-sized mixing bowl, combine the crumbled Ritz crackers with melted butter, and 1 Tablespoon reserved pineapple juice, stirring until evenly blended.
- Sprinkle the crumb mixture on top of pineapple mixture.
- Bake in 350°F oven for 25 to 30 minutes, or until light golden brown.
How long does pineapple casserole last? Store leftover pineapple casserole in an airtight container in the fridge for 3 to 4 days.
Can you freeze pineapple casserole? No we do not recommend freezing it as it will become soggy.
Note: I made a few changes to the original recipe from Paula Deen and reduced the sugar and also reduced the amount of butter in the Ritz cracker topping. I added an extra 1/2 cup of Ritz crackers too. Still the same great flavors with just a few tweaks.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dishes
- Method: Oven Baked
- Cuisine: American
- Serving Size: 1 generous helping
- Calories: 159
- Sugar: 13.3 g
- Sodium: 91.6 mg
- Fat: 8.1 g
- Saturated Fat: 4.7 g
- Trans Fat: 0.1 g
- Carbohydrates: 18.6 g
- Fiber: 0.6 g
- Protein: 3.8 g
- Cholesterol: 22.2 mg
Keywords: pineapple casserole