luckytrim

Pineapple Casserole

1 cup sugar
6 tablespoons all-purpose flour
2 cups grated sharp cheddar
2 (20-ounce) cans pineapple chunks, drained, and 6 tablespoons pineapple
juice reserved
1 cup cracker crumbs (recommended: Ritz)
8 tablespoons (1 stick) butter, melted, plus extra for greasing pan

Preheat the oven to 350 degrees F. Grease a medium-size casserole dish
with butter. In a large bowl, stir together the sugar and flour. Gradually
stir in the cheese. Add the drained pineapple chunks, and stir until
ingredients are well combined. Pour the mixture into the prepared
casserole dish. In another medium bowl, combine the cracker crumbs, melted
butter, and reserved pineapple juice, stirring with a rubber spatula until
evenly blended. Spread crumb mixture on top of pineapple mixture. Bake for
25 to 30 minutes, or until golden brown.

--
Rec.food.recipes is moderated by Patricia Hill at recipes@swcp.com.
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/

matt dunn

I have a very similar recipe as Luckytrim's, but different enough to
warrant
inclusion.

Pineapple Casserole

1/2 cup white sugar
1/2 cup all purpose flour
2 (20-oz) cans pineapples, drained of juice in a colander
sharp cheddar cheese, grated
1 sleeve Ritz, or similar, crackers
1/8 cup (1/4 stick) of butter.

Preheat oven to 350 degrees F. In a small bowl, add flour and sugar,
and stir well. Pour pineapple chunks into a medium UNgreased casserole
dish. Add the flour/sugar mix to pineapples, mix well. The residual
juice
that wouldn't drain will mix with the sugar/flour, and create a thick
white
goop. Level flat. Sprinkle with a single layer of grated cheddar, to
taste.
Crumble the sleeve of crackers on top of the mix, level. Dot with small
squares
of butter. Bake 25 minutes.

Best served hot, but also delicious cold. Can be stored (covered, or in
tupperware) in the fridge for up to a week. After that it just tastes
stale.

Matt Dunn - mdunn@stwing.upenn.edu - http://www.stwing.org/~mdunn
"Actually, I'm more of a scientist than a wiggler." - Brain Candy
Have a seat while I take to the sky. - Tori Amos

--
Rec.food.recipes is moderated by Patricia Hill at recipes@swcp.com.
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/