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Pineapple Cheddar Cracker Casserole
Melissa Hart

Pineapple Cheddar Cracker Casserole

Pineapple and cheddar sound wrong until the first salty-sweet bite, then the empty dish makes the argument. Drain the fruit very well and use sharp cheese, because mild cheddar gets lost once the syrup and cracker crumbs meet it.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 2 cans 20 oz each pineapple chunks in juice, thoroughly drained
  • 1/3 cup granulated sugar
  • 3 tbsp all-purpose flour
  • 2 cups shredded sharp cheddar cheese
  • 1 1/2 cups coarsely crushed buttery round crackers
  • 6 tbsp unsalted butter melted

Method
 

  1. Heat the oven to 350°F and butter a 2-quart baking dish with 1 teaspoon of the melted butter.
  2. Toss the drained pineapple with the sugar and flour until no dry streaks remain.
  3. Spread the pineapple mixture in the dish and cover it evenly with the cheddar.
  4. Mix the cracker crumbs with the remaining melted butter until coated.
  5. Scatter the buttered crumbs over the cheese without pressing them down.
  6. Bake for 30 to 35 minutes, until the edges bubble and the cracker top is deep golden, then rest for 10 minutes.