Hot Pineapple Casserole by Nancy L. Tindall
Sweet and savory are the stars of this Thanksgiving side dish.
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As important as the turkey is to a Thanksgiving dinner table, the sides are really the stars of the show. This recipe for a hot pineapple casserole was submitted to our Thanksgiving Recipe Contest and it really captures the sweet-and-savory that defines the thanksgiving meal. Simple, classic ingredients all baked together into one amazing dish. It has great flavor, texture, and crunch.
Hot Pineapple Casserole by Nancy L. Tindall
Rated by 10 reviewers
When you
share
or
print
a 12 Tomatoes recipe,
you're making mealtime meaningful.
you're making mealtime meaningful.
100% of the Share to Care sponsor fees fund meals for families in need.
Learn More
Ingredients
- 2 (20 ounce) cans pineapple TIDBITS, drained
- 1 cup sugar
- 2 TBL flour
- 8 ounces shredded cheddar cheese
- 1 sleeve of Ritz crackers broken, not crushed
- 1 stick melted margarine
Preparation
- Preheat oven to 350°F. Coat a 9x13-inch dish with cooking spray.
- Mix the pineapple, sugar, flour, and shredded cheddar cheese together until combined. Pour into prepared casserole dish.
- Drizzle melted margarine over the top. Scatter broken crackers evenly over the pineapple mixture.
- Bake at 350°F for 20-25 minutes or until the casserole starts to brown and bubble.