This sweet southern pineapple casserole could be a side dish…or a dessert! This unique recipe with pineapple, cheddar cheese and butter crackers is always a hit.
Full honesty here. The first time my grandma made this recipe for a family picnic I thought she was crazy. Pineapple, cheese…and crackers? I didn’t know whether to be grossed out or intrigued. My curiosity got the best of me and I ended up trying easy pineapple casserole that day. I should have just stayed away because now I can’t stop eating it. It’s strange, I’ll admit, but it’s also addicting.
Whether you call it scalloped pineapple, pineapple casserole or baked pineapple, let’s just agree that it is a delicious southern side dish that goes perfect with a ham dinner. Ideal for Easter!
The first strange thing about this recipe is that it calls for shredded cheddar cheese. I have no idea why this works but it totally does. I recommend shredding a block of sharp cheddar cheese yourself. This will allow the cheese to melt smoothly and give you the best texture.
The buttery Ritz crackers on the top are so, so perfect.The salty crackers cut back on the sweet of the pineapple in a perfect way. Crush the crackers, toss them with butter and sprinkle the crumbs over the top of the pineapple mixture.
I like to use a deep dish 9″ pie plate to serve this casserole. You can use an 8×8 pan or a 1 ½ quart casserole dish. Bake the casserole at 350 degrees Fahrenheit for about 35 minutes. The top will get nicely golden brown.