You ever see a recipe in a cookbook and think, that can’t be right?
The ingredients don’t add up, or the baking time seems off, or the description seems implausible?
That’s what happened to me when I first spotted Pineapple Casserole.
The title makes it seem innocent. Pineapple Casserole. What could be weird about that? It’s just a bunch of pineapple baked together, maybe cobbler-style, right?
Wrong. So very, very wrong.
Pineapple Casserole harbors a deep, dark secret: it’s made with shredded cheddar cheese.
It just doesn’t compute when you think about it. Pineapple and cheese? No way. No way those two ingredients could possibly go together. Absolutely not.
Shockingly, everything about this casserole is exceptional. The sweet and salty flavors all marry together harmoniously. Each bite is like taking a walk through heaven itself. It’s an incredible concoction someone somewhere thought up long ago and it just simply works.
Don’t be freaked out by the ingredients. Give this a try. This is a very small batch recipe so it’s perfect if you’re on the fence. It doesn’t make much so if you end up not liking it (which I don’t think will happen) you can toss it with very little regrets.
A whacky, retro recipe that just works despite the strange ingredients.
- 1 (20 oz) can pineapple chunks in light syrup, 6 TBS. syrup reserved
- 3 TBS. flour
- 3/4 cup shredded sharp cheddar cheese
- 1 sleeve Ritz crackers, crushed
- 1/4 cup melted butter
- Preheat oven to 350 degrees. In a small bowl, stir together pineapple, syrup and flour. Pour into a lightly greased small baking dish.
- Top with shredded cheddar cheese.
- In another small bowl, stir together crushed Ritz crackers and melted butter. Pour on top of pineapple-cheddar mixture until crackers coat the entire dish.
- Bake for 30 minutes or until golden brown and bubbly.