Ready, set, go! I can practically assemble this casserole, bake it, and have it out the door a half hour from the time I walk into the kitchen. Sharp Cheddar and sweet pineapple get a buttery crumb topping here, and as it bakes, the pineapple juice thickens and absorbs some of the salty cracker crumbs. This is, as they say, more than the sum of its parts. I always like to have a few homemade dishes when we are out on the road, and this one is so quick to assemble and great for travel because it doesn’t slosh around. It also doesn’t really need to be served piping hot.
Makes 6 servings
¾ CUP SUGAR
5 HEAPING TABLESPOONS SELF-RISING FLOUR
TWO 15.25-OUNCE CANS PINEAPPLE TIDBITS, DRAINED
1½ CUPS GRATED CHEDDAR CHEESE
1 CUP RITZ CRACKER CRUMBS (FROM 1 SLEEVE, ABOUT 31 CRACKERS)
8 TABLESPOONS (1 STICK) BUTTER, MELTED
1. Preheat the oven to 375˚F. Grease a 9 x 13-inch baking dish.
2. Combine the sugar and flour in a large bowl. Add the pineapple and mix to coat it well. Spread the mixture evenly in the baking dish and sprinkle the Cheddar over the top.
3. Mix together the cracker crumbs and melted butter in a medium bowl. Sprinkle the cracker mixture over the top of the casserole. Bake until golden brown, 25 to 30 minutes.
SOUTHERN SIMPLE: Canned apricots are a scrumptious substitute for pineapple in this casserole.