If you ask my wife, no family gathering is complete without the Pineapple Cheese Casserole. It’s her absolute favorite. My mom has been making sure it was on the menu especially for her for as long as I can remember.
The unusual but delicious conglomeration of tangy, sweet pineapple pieces, sharp cheddar cheese, and buttery cracker crumbs satisfies that sweet and salty craving with perfection. And it’s the perfect complement to a Thanksgiving feast or a regular weeknight supper – regardless of whatever else is on the table.
While there are quite a few variations on the recipe out there, this one is our version with a few tweaks to get it just like we like it (that happens after you make something a couple hundred times!) I bet you’ll like it too! Y’all enjoy!
Pineapple Cheese Casserole
Ingredients
- 2 (20-ounce) cans pineapple chunks, drained with juice reserved
- 1 cup sugar
- 6 tablespoons all-purpose flour
- 2 cups shredded sharp cheddar cheese
- 1 sleeve buttery round crackers, crushed (about 1 3/4 cups crushed) I used Ritz.
- 1/4 cup unsalted butter, melted
Instructions
- Preheat the oven to 350°F and pray a 2-quart baking dish with nonstick cooking spray. Drain the pineapple very well and reserve 6 tablespoons of the juice for the recipe.
- In a large bowl, stir together the sugar, flour and 6 tablespoons of the juice. Add the pineapple and mix well. Pour it into the prepared dish. Sprinkle the cheese over the top.
- In a medium bowl, add the melted butter to the crushed cracker crumbs and stir to coat them in the butter. Sprinkle them evenly over the cheese. Bake for about 30 minutes and then allow the casserole to rest for about 10 minutes and thicken before serving.
Jen F says
We started having Thanksgiving with friends several years ago and this strange dish was on their menu. I thought they were nuts – until i tried it. Now, I look forward to this insanely delicious, but very weird casserole every year. Who knew there were other people making it too? Thanks for sharing the recipe! I’m going to bring it to my office potluck!
Stacey says
It’s crazy sounding, but so good! I hope your coworkers will enjoy it!
Mary Evans says
This is a dish I must try. I love cheese and pineapple together. Thanks for sharing.
Stacey says
Yes! Such a great combo!
Collier Austin says
Wow! This strange combination sounds incredibly delicious! I bet it would be awesome with a ham dinner! Pinning!
Stacey says
I sure hope you’ll enjoy it!
Susan Erwin says
Do you think crushed pineapple would work as a substitute for the chunks?
Pat says
I haven’t made this yet although I will be! My thought is that the pineapple chunks would add a bit of a crunch in the midst of the cheese, crushed crackers, etc. More texture, if you will. 😊
Stacey says
🙂
Margaret Richardson says
My recipe of fifteen years calls for crushed pineapple, but I prefer the tidbits. Any kind will work…it is always delicious!
Stacey says
Yep! I’ve seen it both ways. We just prefer the chunks.
Stacey says
It will. I’ve seen and had it both ways. We just prefer the chunks for texture variation.
Paula says
I always put one can of each
Julia says
Heather is right! This is a wonderful classic side dish for holidays and all the other days of the year. We love it.
Stacey says
I couldn’t agree more! 🙂
Tess says
Do you recommend shredding your own cheese…. or is the bags of shredded okay?? Thanks! 🙂
Stacey says
You are welcome to shred it yourself, but the thicker shredded bagged stuff works just fine with this one. Enjoy!
brenda rajagopal says
DO YOU THINK THIS WOULD WORK IN A CROCK POT? OR BAKE FIRST THEN TRANSFER IT TO A CROCK POT?
Stacey says
That’s a great question! I’m honestly not sure. I’ve not tested it that way, so I can’t say for sure.
Tammy says
My family’s favorite. Always have to triple the recipe.
Lynda says
I have had this recipe for years now. It’s one even my picky hubs will eat. It is just that good! I have a question though. My dil is allergic to pineapple. Do you think apples would be a good substitute, and if so, which do you suggest?
Stacey says
I’m not sure about apples. While I love apples and cheese together, based on texture, I would think another canned fruit like peaches or something soft would be better. That said, I’m just not sure how the flavors would work with something other than pineapple.
Debbie says
I used apple in a similar dish for years and it’s a hit. I use Stouffer’s frozen Harvest Apples and it’s perfect. Never thought to try pineapple, but I’ll have to now!
Stacey says
I’m so glad you shared that! I think using the frozen apples is a GREAT idea! Thanks for chiming in!!
Paula says
Can tou make this ahead and freeze it?
Stacey says
You can assemble and and freeze it unbaked. I’ve not done it, though so I’m not sure about the end result. You might find this helpful. http://dish.allrecipes.com/best-make-and-freeze-casseroles/
WileyP says
Just had to give this a try and I’m so glad I did – It truly is delicious! Didn’t try to match it with any specific main course and still can’t think of anything in particular to serve it with, but might try grilled pork chops.
Stacey says
Pork always works well with sweet sides, so I think that sounds great! Glad to hear you enjoyed it!
Paula says
It’s great as a side dish with ham
Stacey says
I couldn’t agree more!
Rachelle says
Do you mean six servings or six people who pile it on? If you make it in a deeper and overall larger dish what are the changes of inside ingredients and toppings to alter the dish?
i.e. instead of an 8×8 I would use a 9×13 lasagna pan that is twice as deep as the 8×8 pan.
Stacey says
That’s the thing about serving size – it can mean drastically different things to different people. You can serve 6 to 8 folks with moderate portions. There’s no need to alter the recipe if you’re just making one batch and using a large pan. If you’re wanting to double the recipe, just double everything. Enjoy!
Tammy says
I was thinking some finely chopped pecans would be good in this! Anyone ever tried it?
Stacey says
I think it sounds like a GREAT addition!
Joan Hansen says
My Mother used to serve this. Glad to get the recipe. Thanks for posting.
Stacey says
Hope you’ll enjoy!!
Rae says
Hi there! I’m making this for the first time. Do I bake it covered or uncovered? Thanks!
Stacey says
You should bake it uncovered. Enjoy!
Kathy says
Stacey: I made your Pineapple Cheese Casserole to go with my slice of air fried ham for TG. I made 1/2 of a batch because there’s only me, I’d never had it, didn’t know if I’d like it, and yes, it does sound weird. 8) However, it’s darn good, and as several people have said, Heather is right.
Since you said your family tweaked it, I was interested to see how others do it-some of them had WAY more butter, and I like your version. One website did say that you could make it with peaches, so Lynda could do this for her d-i-l who is allergic to pineapple. I don’t know how it’d be with those, or how much you’d use, but it might be worth trying some time. Thanks for the recipe!
Stacey says
Great ideas, Kathy! Thanks for the research and I’m so glad you enjoyed it!!
Cheryl says
I made this recipe for Thanksgiving. It’s very sweet and got rave reviews.
Stacey says
So glad y’all enjoyed it!!
JOYCE LeMASTER PIERCE says
I prefer 1 can of crushed pineapple and 1 can pineapple tid bits combined. Makes more delish casserole. I also add lightly sprinkle chopped toasted pecans before baking.
Stacey says
Love the addition of pecans!
Julie says
I decrease the amount of sugar to 1/2 cup and it is sweet enough!
I have also served this on a slice of pound cake with a scoop of vanilla ice-cream for dessert.
Yum!
Kay says
I am a type 1 diabetic and am wondering if you can use the pineapple packed in pineapple juice instead of syrup to cut down on sugar?
Stacey says
Yep! The recipe actually calls for the pineapple packed in juice.
Jane says
Can this recipe be halved?
Stacey says
Absolutely!
Sheron Bloom says
Southerner born and reared, but I’d never heard of this recipe until a few days ago. (Followed the link on “It’s a Southern Thing” https://www.southernthing.com/pineapple-casserole-2639340029.html?rebelltitem=1#rebelltitem1) Pulled the ingredients together and whipped it up. Oh.My.GOD! This is beyond “good” or even “delicious”! I’ll be taking this to every potluck we’re invited to in the future! (Discovered it’s good hot, warm or refrigerator-cold!) My new favorite recipe! 😉
Stacey says
I’m so glad you enjoyed it, Sheron! We sure love it. I’ll be sure to tell my friends over at “It’s A Southern Thing” thanks for sending you my way!
Nancy Brown says
Could this be made with fresh pineapple instead of canned?
Stacey says
Absolutely!
Frances Teate says
Looks wonderful & can’t wait to try it. Thanks for sharing.
Patricia Wooten says
Thank you for sharing this delicious sounding recipe. I love pineapple about any way it is served. This recipe came to me just at the right time as we are having a family reunion September 14, 1019. I am temped to make two dishes just in case…… We have fruit salads all the time but our favorite is pineapple slices with cheese and mayonnaise topped with a cherry.
Stacey says
Well, awesome! I hope it turns out great for you and everyone at the reunion enjoys it!
Dorothy Black says
This makes me want to lay down and scream! Thank you. I love your site and look forward to it every week. Thank you.
Stacey says
LOL! So glad you’ve enjoyed the site!
Marthaelaine Brown says
Thank you for sharing with us . My granddaughter loves pineapple in any form . She is having a fit to make this when my daughter comes home , but we have to make it now just to see if we can do it.
Stacey says
I sure hope it turns out great for you!!