ruth's hot pineapple cheese casserole

★★★★★ 6 Reviews
SchelleyBFrancis avatar
By Schelley Brown Francis
from Minden, LA

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.

★★★★★ 6 Reviews

Ingredients For ruth's hot pineapple cheese casserole

  • 2 (20) oz
    cans chunk pineapple
  • 1 c
    sugar
  • 6 Tbsp
    flour
  • 2
    heaping cups, grated mild cheddar cheese
  • 1/2 c
    melted butter or margarine
  • 1
    heaping cup of ritz crackers, crushed ( i use a whole sleeve of crackers or more to cover the top)
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How To Make ruth's hot pineapple cheese casserole

  • 1
    Drain pineapple, reserve 6 Tablespoons of the pineapple juice.
  • 2
    In a seperate bowl combine sugar and flour, stir in the juice you have reserved. Then add cheese and pineapple. Mix togther well.
  • 3
    Note: I sometimes will add more cheese and even another can of drained pineapple to make a larger portion. Spoon into greased baking dish.
  • 4
    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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