Michele Hansen's Pineapple Casserole

From Eliafamily

Ingredients

• 1 c. sugar
• 2 c. grated sharp Cheddar cheese
• 2 (20 oz.) cans pineapple chucks, drained (6 Tbsp. juice reserved)
• 1 stick (8 Tbsp.) butter, melted, plus extra for greasing pan
• 6 Tbsp. all-purpose flour
• 1 c. Ritz cracker crumbs

Directions

Preheat oven to 350 degrees. Grease a medium-sized 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 spatula until evenly blended. Spread crumb mixture on top of pineapple mixture. Backe at 350 degrees for 25-30 minutes or until golden borwn.

Attribution

Submitted by: Michele Hansen for the 2004 Elia Recipe Book.

Notes on attribution: This is another flavorful recipe from Paula Deen. It is a wonderful compliment to a baked ham as a side dish. It is so sweet you may even want to have it as a dessert!