Pineapple Casserole

My mother in law made this for Thanksgiving this past year. if you EVER would've told me that pineapples + cheese = yummy, I would swear you were talking me into trying something terrible.... BUT .... I would be sooooo wrong.  This is a yummy dish and super easy and quick! Great for gatherings but I still haven't determined if it should be labeled as a dessert or not - don't be scared ! Try it!


  • 1    cup sugar
  • 6    tablespoons flour 
  • 2    cups shredded sharp cheddar cheese
  • 2    (20 ounce) cans pineapple chunks, drained (reserve 6 tablespoons of the pineapple juice)
  • Dash of salt
  • 1    cup Ritz cracker crumbs 
  • ½    cup butter, melted
  • 6    tablespoons of reserved pineapple juice from draining the pineapple
  • Dash of salt


Preheat the oven to 350 degrees.

Grease a medium-sized casserole dish with butter.

In a large bowl, stir together the sugar and flour and a dash of salt (that means less than half a teaspoon).

Add the cheese and stir it into the sugar/flour mix.

Add the drained pineapple chunks and stir until well-combined.

Pour the mixture into the prepared casserole dish.

In another bowl, combine the cracker crumbs, melted butter, and the 6 tablespoons of pineapple juice that you kept when you drained the pineapples.

Stir together.

Spread the crumb mixture evenly over the top of the pineapple mixture. 

Bake for 35 – 30 minutes or until golden brown.

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