Pineapple Casserole
The BEST pineapple casserole recipe with cheese and buttery crackers. An easy sweet and savory side to pair with ham, turkey, and more!
Foto: Well PlatedBahan-bahan
- 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)
- 1/4 cup honey
- 1/3 cup all-purpose flour
- 6 ounces freshly grated shredded sharp cheddar cheese (about 1 1/2 cups, divided)
- 6 tablespoons unsalted butter (melted)
- 20 buttery round crackers (crushed, such as Ritz (about 3/4 cup))
- 1/4 cup panko breadcrumbs (or additional crushed crackers)
- 2 tablespoons pineapple juice (reserved from one of the cans above)
Langkah-langkah
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.
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