PAULA DEEN’S PINEAPPLE CASSEROLE

I have two pineapple casseroles here, think this might be the winner. Make this pineapple casserole gluten free, or traditional — both are winners!

PREP TIME: 10 minutes
TOTAL TIME: 40 minutes
SERVINGS: 8 servings

YOU’LL NEED:

1 C. sugar
6 Tbsp. flour
2 C. shredded sharp cheddar cheese
2 (20-Oz. ) cans pineapple chunks, drained (reserve 6 tablespoons of the pineapple juice)
Dash of salt

TOPPING:

1 C. Ritz cracker crumbs
1/2 C. butter, melted
6 Tbsp. of reserved pineapple juice from draining the pineapple
Dash of salt

HOW TO MAKE:

1-Preheat the oven to 350°F. Grease a medium-sized casserole dish with butter.
2-In a large bowl, stir together the sugar and flour and a dash of salt.
3-Add the cheese and stir it into the sugar/flour mix.
4-Add the drained pineapple chunks and stir until well-combined.
5-Pour the mixture into the prepared casserole dish.
6-In another bowl, combine the cracker crumbs, melted butter, and the
6 tablespoons of pineapple juice that you kept when you drained the pineapples. Stir together.
7-Spread the crumb mixture evenly over the top of the pineapple mixture.
8-Bake for 30 to 40 minutes or until golden brown.

Notes:

To make gluten free, instead of using flour, mix three tablespoons of cornstarch with a half a cup of pineapple juice and mix with sugar; replace Ritz cracker crumbs with crushed Rice Krispies and a dash of salt.

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