Lynnda Cloutier Recipe

Pineapple Cheese Casserole

By Lynnda Cloutier eatygourmet

Recipe Rating:
 1 Rating

Lynnda's Story

Another little gem from Worth Tasting


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
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1 sleeve butter crackers, crushed, such as ritz

Directions Step-By-Step

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

About this Recipe

Course/Dish: Fruit Sides

  • Comments

  • 1-5 of 7
  • 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!!!!!