Pineapple Cheese Casserole

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2 cans (20 oz. each) juice pack pineapple chunks
1 cup sugar
6 tbsp. flour
2 cups shredded cheese, 8 oz
3/4 cup butter, melted, 1 1/2 sticks
1 sleeve butter crackers, crushed, such as ritz

The Cook

Lynnda Cloutier Recipe
Well Seasoned
Mission Viejo, CA (pop. 93,305)
Member Since Aug 2011
Lynnda's notes for this recipe:
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Drain pineapple. Reserve 6 tablespoons juice. Mix sugar and flour in bowl and stir in reserved pineapple juice. Add pineapple and cheese and mix well. Spoon pineapple mixture into greased 1 1/2 quart baking dish. Toss butter and cracker crumbs in a bowl. Spread crumb mixture over top of prepared layer. Bake at 350 for 30 minutes. Serves 8

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user Karen Nath karennath - Nov 28, 2011
What kind of cheese???
user Lynnda Cloutier eatygourmet - Nov 28, 2011
I've always used cheddar, but I've heard some people use Jack. It's up to you whether you want it mild or sharp. I've used Colby jack and longhorn, too. This dish goes great with ham.
user Karen Nath karennath - Nov 29, 2011
user Linda Jones LindaGail33 - Nov 29, 2011
My all time favorite!!! I make it the exact same way.....people think "pineapple and cheese" then taste it and beg for recipe!!! Good served warm (I prefer) or cold.
user Linda Jones LindaGail33 - Nov 29, 2011
I forgot...the only thing I do different is I use one can crushed pineapple and one can family likes the smaller pieces and the crushed gives it more of a casserole feel!! Thanks for posting!!!!!

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