Pineapple Casserole

Servings: servings

Calories: 194cal

Preheat oven to 350°F.
In an 8x8 or 9x9 square baking dish, whisk together the flour and sugar. Stir in the pineapple and grated cheese. Spread evenly in the baking dish.
In a separate bowl or in a Ziploc bag, crush the Ritz crackers.
Add the melted butter to the crackers and stir to coat evenly. Sprinkle the crackers over the pineapple mixture in the baking dish.
Bake, uncovered, for about 30 minutes, until the casserole is bubbly, the cheese has melted, and the top is golden brown.
Serve hot.

5 from 14 votes

The juice in the crushed pineapple should be just enough to wet the mixture, but you don’t want too much extra juice.
Pineapple tidbits are a great size to add a little bit of texture to the casserole. You can also use pineapple chunks, which are typically much larger. I would recommend cutting the chunks into a bit smaller pieces.
If the center of your casserole is not heated and melty after 30 minutes, you can cover with aluminum foil and continue cooking so that the crackers on top of the casserole do not get too dark brown.
I always recommend grating your own cheese from the block when it comes to baking. Prebagged shredded cheese contains anti-caking agents which prevent the cheese from melting as well and can sometimes cause the texture to be grainy or chalky.
Store leftovers in an air-tight container kept in the refrigerator for up to 3 days. Reheat in the microwave or covered with aluminum foil in a 350F oven.
For Making Ahead of Time - You can prepare the pineapple filling, cover it with plastic wrap, and store it in the refrigerator a day in advance. You can also prepare the Ritz cracker topping minus the butter, and store it separately from the pineapple filling in a ziptop bag kept in the refrigerator. Assemble your pineapple casserole the day of and bake as normal.

Course: Dessert, Side Dish

Cuisine: American

Prep Time15

Cook Time30

Total Time45