Pineapple Cheddar Bake

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Gathered around the buffet table at Grandma Jenny’s 100th birthday party in Williamsville, New York, several of us leaned closer in to try to determine just what was in the casserole before us. “Apples?” one cousin guessed. “Squash!” said another. But nobody guessed pineapple. Served as a sidedish for ham, this mix of crushed and chunk pineapple with cheddar cheese and crackers has been making the rounds at Ladies Guild dinners all over America. It does sidle up well to ham, but honestly? If you’re an apple-pie-with-cheddar lover, this dish works just fine as a dessert.

Makes 6 servings


  • 1, 20-oz can crushed pineapple
  • 1, 20-oz can pineapple tidbits or chunks
  • 1 cup sugar
  • 3 Tbsp flour
  • 6 Tbsp pineapple juice
  • 2 cups grated cheddar cheese
  • 1/2 cup melted butter
  • 1 roll Town House or Ritz crackers, crushed


Preheat oven to 350. Drain all pineapple, saving juice. In a medium-sized glass or plastic bowl, mix sugar and flour together. Stir in pineapple juice (6 Tbsp). Fold in cheese, and melted butter. Pour all into casserole dish. Bake at 350 for 20 minutes; reduce heat to 300 and bake another 20 minutes. Remove casserole from oven and top with crushed cracker crumbs. Return to oven and bake until crumbs are warm.

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