I mentioned in my Thanksgiving Menu Plan post that we were having Pineapple Casserole and reader Jessica B. asked for the recipe. So, for Jessica and anyone else that wants it, here you go!
- 2 lg. cans chunky pineapple (drained)
- 1 1/2 c. sugar\
- 6 tbsp. self-rising flour
- 2 c. grated sharp cheddar cheese
Drain pineapple, reserving 3 tbsp. juice. Combine flour, sugar and stir in reserved pineapple juice. Add cheese and pineapple chunks. Mix well. Spoon mixture into greased 9 X13” casserole dish.
PINEAPPLE CASSEROLE TOPPING
- 2 c. Ritz cracker crumbs
- 1 stick melted butter
Crush sleeve of Ritz crackers on top. Pour 1 stick melted butter or margarine over top. Bake at 350 degrees for 30 minutes.