Paula Deen Pineapple Casserole
This classic Southern casserole combines sweet pineapple chunks with sharp cheddar cheese and a buttery Ritz cracker topping, baked until golden and bubbly. It's a sweet-and-savory side that’s perfect for holidays or potlucks.
8 Servings
Ingredients
- 1 cup granulated sugar
- 6 tablespoons all-purpose flour
- 2 cups sharp cheddar cheese grated
- 2 cans 20 oz each pineapple chunks, drained
- 6 tablespoons reserved pineapple juice from the drained cans
- 1 cup Ritz cracker crumbs
- 8 tablespoons unsalted butter melted
Instructions
- Preheat the oven to 350°F (175°C). Grease a medium-sized casserole dish lightly with butter or nonstick spray and set aside.
- Prepare the filling by combining the sugar and flour in a large mixing bowl. Stir until well mixed. Gradually fold in the grated cheddar cheese to coat it in the dry mixture.
- Add the pineapple chunks to the sugar-flour-cheese mixture and stir gently until all components are evenly combined.
- Transfer the mixture to the prepared casserole dish, spreading it evenly across the bottom.
- Prepare the topping by combining the cracker crumbs, melted butter, and reserved pineapple juice in a separate bowl. Stir with a rubber spatula until the crumbs are fully moistened and clumping slightly.
- Evenly spread the crumb mixture over the pineapple filling, covering the surface entirely.
- Bake the casserole for 25 to 30 minutes, or until the top is golden brown and the edges are bubbly. Remove from the oven and let cool slightly before serving.
Notes
To make this recipe gluten free:
- Substitute the all-purpose flour with a 1:1 gluten-free flour blend.
- Replace Ritz cracker crumbs with a gluten-free butter cracker or gluten-free bread crumbs.
Be sure to double-check all labels to ensure no hidden gluten in canned or processed ingredients.