My step-grandmother Ruth Huffman passed away years ago at Easter time. This was a recipe that she would make for Easter dinner. It is one of my favorite things to bring to a family gathering. It is always a big hit and you never have to worry about any leftovers! This picture is an old one of Ruth, Krista, Heath and Granddaddy in front of Granddaddy's house in Dubach.
Ingredients For ruth's hot pineapple cheese casserole
2 (20) oz
cans chunk pineapple
heaping cups, grated mild cheddar cheese
melted butter or margarine
heaping cup of ritz crackers, crushed ( i use a whole sleeve of crackers or more to cover the top)
How To Make ruth's hot pineapple cheese casserole
Drain pineapple, reserve 6 Tablespoons of the pineapple juice.
In a seperate bowl combine sugar and flour, stir in the juice you have reserved. Then add cheese and pineapple. Mix togther well.
Note: I sometimes will add more cheese and even another can of drained pineapple to make a larger portion. Spoon into greased baking dish.
Topping: Combine melted butter with crushed cracker crumbs, sprinkle on top and bake at 350 degrees for 30 minutes or until top is browned. I will sometimes add more crushed crackers and butter to cover the top all the way.
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