Test Kitchen #73 ~ Pineapple Casserole

Hey, look! It’s a recipe!

Surprising to see one on here I know, since blogging itself has been sort of sporadic and the whole once a week recipe thing flew out the window a while ago.

Life has been full of sweet engagements, even sweeter weddings and a myriad of other normal life stuff like laundry, and school work. And cooking. There has definitely been cooking and eating but not much time to get creative and try something new. And when that happens it’s best just to go back to the basics.

This is one of those old church dinner on the grounds style recipes…basic but full of flavor and kind of unusual. Honestly, when I make it for church we’re never really sure if we should put it with the desserts or sides. It’s sweet enough to be eaten as a dessert but pairs really well as a side with pork. I guess you’ll just need to make it and decide for yourself 🙂

What you’ll need:

1 cup of sugar

6 TBS of all purpose flours

2 cups sharp cheddar cheese, grated

2 20 oz cans of pineapple chunks, drained

1 sleeve Ritz crackers, crushed

1 stick of butter, melted

What you’ll do:

Stir together sugar and flour.

Mix in the cheese.

Add in pineapple chunks and stir until well combined.

Pour into a medium sized casserole dish.

Toss your crushed Ritz crackers with the melted butter.

Sprinkle on top of the pineapple mixture.

Bake at 350 degrees fro 25 minutes or until bubbly and golden brown.

For some reason I don’t make this often but it is always a bit hit when I do. It’s definitely one of those easy but unique recipes to keep handy when time is short but you want to step up the menu a bit.