Pineapple Casserole with Triple Cheddar Cheese ~ By Bonnie Banters

Ingredients  Serves about 6

  • 2/ea. 20 oz cans pineapple chunks, drained (reserve 1/4 c. + 2 TB of the juice)
  • 1 c. granulated white sugar
  • 3 TB all-purpose flour
  • 1/8 tsp. ground mace spice (optional)
  • 1/4 c. (1/2 stick) salted butter, melted
  • 2 c. (8 oz.) finely shredded triple Cheddar cheese (a blend of Vermont white, sharp and mild Cheddar cheeses offered by Kraft)
  • 4 oz. (about 1 sleeve) butter or honey wheat crackers, crushed*
  • Butter-flavored cooking spray (for baking dish)                                   


  1. Preheat oven to 350º.
  2. Coat a 1 1/2-2 qt. shallow baking dish with the butter-flavored cooking spray.
  3. In a large bowl, whisk together the reserved pineapple juice, sugar, flour and mace.  Add the melted butter.
  4. Mix in well the pineapple and cheese, then pour into the baking dish.  Bake for 20 minutes.
  5. Very carefully remove the hot casserole from the oven and sprinkle evenly with the crushed crackers.
  6. Return to the oven and bake an additional 10 minutes or until the casserole is light golden brown and bubbly.
  7. Cool about 10 minutes before serving.  Also good cold.  Leftovers freeze well...what leftovers?  Enjoy!

*Tip:  While the casserole bakes, crush the crackers...not too fine.  Just spread the crackers in one layer in a gallon-size, zipper food storage bag and crush with the side of a mallet or a rolling pin.

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