Pineapple Casserole Pineapple Casserole Pineapple Casserole
Pineapple Casserole
Pineapple Casserole
2 sticks of butter, melted 2 cans crushed pineapple 2 Tbsp
flour 1 cup sugar 6 eggs 4 slices of white bread
Mix 1/2 the butter and all of the ingredients together,
except for the bread. Put in a greased baking dish. Tear the
bread into pieces, mix with remaining butter and put on top
of the pineapple mixture.
Bake uncovered for 1 hour at 400 degrees.
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.
Pineapple Casserole
1/2 cup white sugar
2/2 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
3/8 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.
Pineapple Casserole
4/2 cup sugar 3 Tbsp. flour 1 can (20 oz.) chunked, drained
pineapple 1 cup grated cheddar cheese
5/2 - 1 cup crushed Ritz crackers
6/4 cup butter, melted
Mix sugar and flour with 3 Tbsp. pineapple juice. Add
pineapple chunks and cheese; mix well and spoon into a
greased 1 quart casserole dish. Sprinkle with crumbs over
top; then pour melted butter over crumbs. Bake at 350
degrees for 45 minutes or until crackers are light brown and
cheese is bubbly and melted.
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