I know someone (a special someone) who has a relationship with pineapple casserole. This is a love-love relationship no doubt. The date when these two first got hooked up is unknown but that's not what matters. What matters is this special person loves pineapple casserole so much that he will eat it for breakfast (and he NEVER eats breakfast), lunch, and dinner if there's leftovers. In 2008, this someone married another someone who made this casserole for him at least once a week. Unfortunately, after a month or two, the cookings decreased due to body fat increase. Recently, it was prepared for friends at the hunting club and as my special someone sat down with his plate of food, I bet you'd never guess what he bit into first? Let's just say that he had secretly been experiencing withdrawals and I kind of felt an instant of guilt. I'm not going to reveal this someone's identity as I would hate to embarrass him but as I write this post, I will admit that I am not sure how I've blogged for almost six months and this recipe has not been featured. Oh well, just make it and you'll see why it's loved so much.
Pineapple Casserole
Adapted from The Ultimate Southern Living Cookbook, 1999
- 2 (20 oz) cans pineapple chunks in juice, undrained
- 1 cup sugar
- 6 Tablespoons all-purpose flour
- 2 cups (8 oz) shredded sharp Cheddar cheese
- 2 - 2 1/2 cups buttery cracker crumbs (we use Ritz)*
- 3/4 stick butter, melted
Combine cracker crumbs and melted butter, stirring well; sprinkle over pineapple mixture. Bake, uncovered, at 350 degrees for 20 to 30 minutes or until top is browned. Serve hot. Yields: 8 servings
*Crackers can easily be crushed in unopened sleeve. Helps prevent making a big mess!
**Save remaining juice and add to iced tea; makes a refreshing drink, especially in the summertime.
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