Pineapple Casserole
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Pineapple Casserole
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The BEST pineapple casserole recipe with cheese and buttery crackers. An easy sweet and savory side to pair with ham, turkey, and more!
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Ingredients
- 20 ounces pineapple chunks in 100% pineapple juice drained (reserve 2 tablespoons juice for the topping)
- 20 ounces crushed pineapple in 100% pineapple juice drained
- ¼ cup honey
- ⅓ cup all-purpose flour
- 6 ounces freshly grated shredded sharp cheddar cheese about 1 1/2 cups, divided
FOR THE TOPPING:
- 6 tablespoons unsalted butter melted
- 20 buttery round crackers crushed, such as Ritz (about 3/4 cup)
- ¼ cup panko breadcrumbs or additional crushed crackers
- 2 tablespoons pineapple juice reserved from one of the cans above
Instructions
- Place a rack in the center of your oven and preheat the oven to 350°F. Lightly coat a 9x9 baking dish with nonstick cooking spray (an 8x10 dish or deep 9-inch pie plate will work as well).
- Prepare the pineapple casserole filling. Drain the pineapple, then in a large mixing bowl, gently stir together the two pineapples and honey. (Be sure to reserve 2 tablespoons juice for the topping)
- Sprinkle the flour and two-thirds of the shredded cheese over the top.
- Stir again gently to combine, until the flour disappears and the cheese appears evenly mixed.
- Spoon into the prepared baking dish. Sprinkle the remaining cheese over the top.
- Prepare the topping: in a medium bowl, stir together the melted butter, crackers, breadcrumbs, and 2 tablespoons reserved juice with a fork until evenly moistened. Sprinkle over the top of the casserole.
- Bake the pineapple casserole for 35 minutes, until the casserole is hot and bubbly and the topping is browned. Enjoy warm.
Notes
- TO MAKE AHEAD: Up to 1 week in advance, crush the crackers and store them in an airtight storage container or ziptop bag. Up to 1 day in advance, prepare the casserole filling and transfer it to the baking dish. Cover tightly with plastic wrap and refrigerate it. When you're ready to finish the recipe, remove the baking dish from the refrigerator, add the topping mixture, and bake as directed.
- TO STORE: Refrigerate casserole in an airtight storage container for up to 4 days.
- TO REHEAT: Rewarm leftovers in a baking dish in the oven at 350°F or in the microwave.
- TO FREEZE: Freeze casserole in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating. The texture of the casserole will change once thawed, but it will still taste delicious.
Nutrition Information
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Serving
1(of 10)
Calories
275kcal
(14%)
Carbohydrates
33g
(11%)
Protein
6g
(12%)
Fat
14g
(22%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
1g
Cholesterol
36mg
(12%)
Potassium
182mg
(5%)
Fiber
2g
(8%)
Sugar
24g
(48%)
Vitamin A
437IU
(9%)
Vitamin C
11mg
(12%)
Calcium
156mg
(16%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 10servings
Amount Per Serving
Calories 275 kcal
% Daily Value*
| Serving | 1(of 10) | |
| Calories | 275kcal | 14% |
| Carbohydrates | 33g | 11% |
| Protein | 6g | 12% |
| Fat | 14g | 22% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 36mg | 12% |
| Potassium | 182mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 24g | 48% |
| Vitamin A | 437IU | 9% |
| Vitamin C | 11mg | 12% |
| Calcium | 156mg | 16% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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