Okay, y’all, it’s time for another delicious Southern-style casserole to blow your diet with. :)
Actually, I think that this recipe for pineapple casserole is perfectly wonderful—if you think of it as a dessert.
The amount of sugar in the recipe puts it into dessert territory. And it’s sweet enough to qualify, too.
Although usually it’s served as a side dish here. :)
You can make this recipe with less sugar. I’ve made it with as little as a few tablespoons of sugar. But…it just wasn’t quite as good (imagine that!)
You do have to turn the oven on for this one, but at least it’s easy and cooks in 30 minutes.
I usually make it with canned pineapple, but right now the pineapple in the store is looking really good. Making it with fresh pineapple makes it even better. :)
20 oz. can of pineapple chunks
1 cup sugar
4 tablespoons flour
1 cup grated cheese
1 stick melted margarine
1 tube crushed buttery crackers
Preheat oven to 350 degrees.
Drain most of the juice from the canned pineapple (leave about 6 tablespoons) and pour the chunks and into a casserole dish with the 6 tablespoons of juice.
Mix 1 cup of sugar and 4 tablespoons of flour and pour the mixture on top of the pineapple chunks.
Sprinkle the cheddar cheese on the top.
Mix 1 stick melted margarine and 1 tube crushed crackers together.
Cook 30 minutes at 350.
Delicious and Suspicious (Riley Adams)
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