Pineapple Cheese Casserole

Good morning! I hope your week has been a great one so far!

Our Bible study group meets every Wednesday night to study the Word of God and enjoy some fellowship. It’s a welcomed time of midweek refreshment! The first three weeks of the month we just do dessert and coffee, but the last week we have a big meal. The host family for that month provides the main dish while the rest of the families bring sides and dessert. Last night’s meal was baked ham and sides, and it was glorious! My guy had recently put in a request for Pineapple Cheese Casserole, so when I heard we were having ham at small group, I knew it would be a good opportunity to fulfill his wish.

I wasn’t going to post another recipe for a while since I’ve done a lot lately, but a couple of the ladies asked for this recipe last night. So while I’m polishing up some other upcoming posts, I’ll go ahead and share this one. This is incredibly quick and easy to make!! It’s my mom’s recipe, and pretty much a tradition in the South! If you’re going to have ham, you gotta have Pineapple Cheese Casserole!

Below is a photo of the ingredients to show you how simple this is. My store didn’t have the big cans of pineapple so I had to get lots of little cans! Lol! Ordinarily, I have no problem using store brand products, but when “pineapple” and “cheese” are in the name of the recipe, I feel I need to go with name brand for the quality. I used store brands for the rest of my ingredients though. Also, shredding the cheese from a block taste best in this recipe, but prepackaged shredded cheese just fits better in my Wednesday afternoon! Know what I mean? I needed quick!

Pineapple Cheese Casserole 

I’m giving you the single recipe here, but I doubled mine for our small group and baked it in an 11×15 dish. 

Ingredients: 

2 (15.5 oz) chunk pineapple 

1 cup sugar

1/3 cup flour 

2 cups shredded cheddar cheese

1/2 cup melted butter

1 stack Ritz crackers 

Preheat oven to 350 degrees. Drain the pineapple but SAVE THE JUICE! With a whisk, mix the juice, sugar, and flour (the flour makes it sooo good!). Stir in the pineapple and pour the mixture into a casserole dish. Sprinkle the cheese on top. Bake at 350 degrees for 25-30 minutes. Melt the butter in a large bowl and crust the crackers over the bowl to mix into the butter. Stir and then spread over the casserole. Bake for an additional 5-10 minutes or until cracker topping is golden. 

That’s all there is to it!! And this is what it looks like right out of the oven!

The thickening agent of the flour mixed with the sugar makes it like a cobbler! It’s so delicious served warm or cold. And it is just as yummy left over the next day.

So, I’d love to hear what dish you make now that was your mother’s, grandmother’s, aunt’s, or sister’s recipe! Please tell! Recipe traditions are so meaningful!!