Pineapple Casserole

I first had this at a friend’s house a year ago, and I fell in love with it! It’s very rich, in my opinion, but it’s sweet and buttery flavor are an awesome compliment to a salty ham. I made it at Christmas and plan on making it again on Easter. A little goes a long way with this side dish, and if you have never had it before you are in for a very tasty surprise! I will post some pictures after Sunday, but I wanted to get the recipe up for anyone who was searching for a little something new to put on their Easter table. Bon Apetite and have a blessed holiday!

PINEAPPLE CASSEROLE

2 lg. cans (20 oz) chunk pineapple
3/4 c. sugar
6 tbsp. all purpose flour
1.5 c. grated sharp cheddar cheese
2 c. Ritz cracker crumbs
1 stick melted butter

Preheat the oven to 350 degrees F.

Grease a medium-size casserole dish with butter.

Drain pineapple, reserving the juice of one can. Combine flour, sugar and stir in 3 tablespoons of reserved pineapple juice. Add cheese and pineapple chunks. Mix well. Spoon mixture into greased 1 quart casserole.

In another medium bowl, combine the cracker crumbs, melted butter, and 3-4 tablespoons of reserved pineapple juice, stirring until well mixed. Spread crumb mixture on top of pineapple mixture. Bake for 25 to 30 minutes, or until golden brown.