Pineapple Casserole
Pineapple Casserole
Pineapple Casserole
Pineapple Casserole



Pineapple Casserole

2 sticks of butter, melted
2 cans crushed pineapple
2 Tbsp flour
1 cup sugar
6 eggs
4 slices of white bread

Mix 1/2 the butter and all of the ingredients together, except for the
bread.
Put in a greased baking dish.
Tear the bread into pieces, mix with remaining butter and put on top of
the
pineapple mixture.

Bake uncovered for 1 hour at 400 degrees.



Pineapple Casserole

1 cup sugar
6 tablespoons all-purpose flour
2 cups grated sharp cheddar
2 (20-ounce) cans pineapple chunks, drained, and 6 tablespoons pineapple
juice reserved
1 cup cracker crumbs (recommended: Ritz)
8 tablespoons (1 stick) butter, melted, plus extra for greasing pan

Preheat the oven to 350 degrees F. Grease a medium-size 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 rubber spatula until
evenly blended. Spread crumb mixture on top of pineapple mixture. Bake for
25 to 30 minutes, or until golden brown.




Pineapple Casserole

1/2 cup white sugar
1/2 cup all purpose flour
2 (20-oz) cans pineapples, drained of juice in a colander
sharp cheddar cheese, grated
1 sleeve Ritz, or similar, crackers
1/8 cup (1/4 stick) of butter.

Preheat oven to 350 degrees F. In a small bowl, add flour and sugar,
and stir well. Pour pineapple chunks into a medium Ungreased casserole
dish. Add the flour/sugar mix to pineapples, mix well. The residual
juice that wouldn't drain will mix with the sugar/flour, and create a
thick
white goop. Level flat. Sprinkle with a single layer of grated cheddar,
to
taste.Crumble the sleeve of crackers on top of the mix, level. Dot with
small
squares of butter. Bake 25 minutes.

Best served hot, but also delicious cold. Can be stored (covered, or in
Tupperware) in the fridge for up to a week. After that it just tastes
stale.




Pineapple Casserole

1/2 cup sugar
3 Tbsp. flour
1 can (20 oz.) chunked, drained pineapple
1 cup grated cheddar cheese
1/2 - 1 cup crushed Ritz crackers
1/4 cup butter, melted

Mix sugar and flour with 3 Tbsp. pineapple juice. Add pineapple
chunks and cheese; mix well and spoon into a greased 1 quart
casserole dish. Sprinkle with crumbs over top; then pour melted
butter over crumbs. Bake at 350 degrees for 45 minutes or until
crackers are light brown and cheese is bubbly and melted.

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