Its a sweet and savory classic.
It was at one of these potlucks that my mom remembers attaining her pineapple casserole recipe.
I now know that both the misguided mashed potato feelings and passing on the pineapple were egregious errors.
Simply Recipes / Photo by Julia Gartland / Food Styling by Kaitlin Wayne
Its even included onSouth Carolinas tourism website.
When casseroles took post-war cooking by storm, the Ritz became a popular topping of choice.
Substituting another style of cracker will not result in pineapple perfection.
Simply Recipes / Photo by Julia Gartland / Food Styling by Kaitlin Wayne
Simple Tip!
Instead, lightly crush them, making sure that crumbs vary in size.
Finally, I quantified the number of crackers to ensure that there was a cracker crunch in every bite.
Simply Recipes / Photo by Julia Gartland / Food Styling by Kaitlin Wayne
Drain both cans of pineapple, reserving the liquid.
No waste tip:
Dont throw away the drained juice!
Combine the crushed and pineapple tidbits, then evenly spread the pineapple on top of the sugar mixture.
Sprinkle the pineapple with 1 1/2 tablespoons of the reserved liquid.
Top with the shredded cheese, distributing evenly.
Sprinkle the top with cracker crumbs, then drizzle melted butter over the crumbs.
Bake until the cheese is melted and the cracker topping is golden and crunchy, about 30 minutes.
Let cool slightly before serving to allow the sugars to set and make removing servings from the pan easier.
Leftovers will keep for up to 4 days in the refrigerator.
I dont recommend freezing this casserole since it can become watery after defrosting.
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