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Southern Pineapple Casserole

Southern pineapple casserole combines juicy pineapple and sharp cheddar in a sweet-savory filling beneath a buttery cracker topping. Baked until bubbling at the edges and golden brown, it makes a classic Southern side dish.
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Prep Time 15 minutes
Cook Time 35 minutes
Resting time 10 minutes
Total Time 1 hour
Servings: 8 servings
Course: Side Dish
Cuisine: Southern
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

For the filling
  • 6 tbsp all-purpose flour
  • 0.5 cup granulated sugar
  • 2 can (20 oz) pineapple chunks in juice, drained
  • 0.5 cup pineapple juice reserved from the drained cans
  • 2 cup sharp cheddar cheese shredded
For the topping
  • 1 sleeve buttery round crackers about 32; such as Ritz, crushed
  • 0.5 cup unsalted butter melted

Equipment

  • 1 9x13-inch baking dish

Method
 

Make the filling
  1. Heat the oven to 350°F.
  2. Grease a 9x13-inch baking dish.
  3. Whisk the flour and sugar together in a large bowl, then whisk in the reserved pineapple juice until smooth.
  4. Fold in the drained pineapple chunks and cheddar, then spread the mixture evenly in the prepared baking dish.
Make the topping and bake
  1. Stir the crushed crackers into the melted butter.
  2. Scatter the cracker mixture evenly over the pineapple filling.
  3. Bake for 30–35 minutes, until the filling is bubbling around the edges and the topping is golden brown.
  4. Let the casserole rest for 10 minutes before serving.

Notes

For an evenly golden topping, scatter the buttered crackers across the filling in an even layer. Refrigerate leftovers for 3–4 days; freezing is not recommended because the topping can lose its crisp texture. For a gluten-free variation, use gluten-free flour and crackers.