Southern Pineapple Casserole with Cheddar and Buttery Cracker Topping

Why you’ll love it

• Sweet and savory: tangy pineapple, sharp cheddar and a salty, buttery crunch.
• Pantry-friendly: canned pineapple, cheese, crackers and butter are all you need.
• Perfect with ham: the classic holiday side that balances salty meats.

Quick facts

Ingredients

For the pineapple filling

• 2 cans (20 oz / 567 g each) pineapple chunks in juice
• 1/2 cup (100 g) granulated sugar
• 6 tbsp (45 g) all-purpose flour
• Pinch of kosher salt
• 2 cups (225 g) shredded sharp cheddar cheese

For the cracker topping

• 1 sleeve (about 36 crackers / 120 g) buttery round crackers, such as Ritz
• 1/2 cup (113 g) unsalted butter, melted
• Butter or nonstick spray, for the baking dish

Step-by-step method

1. Heat the oven. Heat the oven to 350°F (175°C). Grease an 8-inch (20 cm) square baking dish or a 2-quart (2 liter) casserole with butter or nonstick spray.

2. Drain the pineapple. Drain the pineapple well in a colander set over a bowl, saving the juice. Measure out 3 tbsp of the juice; keep the rest for drinks or smoothies.

3. Mix the filling. In a large bowl, whisk the sugar, flour, salt and the 3 tbsp pineapple juice until smooth. Add the drained pineapple and stir until coated, then fold in the cheddar.

4. Fill the dish. Spread the pineapple mixture evenly in the prepared baking dish.

5. Make the topping. Put the crackers in a zip-top bag and crush them with a rolling pin into coarse crumbs with some small pieces. Tip them into a bowl, pour over the melted butter and toss with a fork until all the crumbs are moistened.

6. Top and bake. Sprinkle the buttered crumbs evenly over the pineapple. Bake 25 to 30 minutes, until the edges are bubbling and the topping is deep golden brown.

7. Rest and serve. Let the casserole rest 10 minutes so the juices thicken, then serve warm.

How to know it is done

The casserole is ready when the juices are bubbling thickly around the edges of the dish and the cracker topping is an even, deep golden brown. After resting 10 minutes, the filling should be saucy but not runny when you scoop it.

Tips for the best result

• Drain the pineapple very well; extra juice makes the casserole watery.
• Shred your own sharp cheddar: it melts more smoothly than pre-shredded cheese and its tang balances the sugar.
• Leave some bigger cracker pieces in the topping for extra crunch.
• If the topping browns before the filling bubbles, cover loosely with foil for the last 5 to 10 minutes.

Variations and substitutions

• Fresh pineapple: use 4 cups (about 650 g) fresh pineapple in 3/4-inch (2 cm) chunks and 3 tbsp orange juice instead of the canned juice.
• Less sweet: reduce the sugar to 1/4 cup (50 g).
• Pecan crunch: add 1/2 cup (55 g) chopped pecans to the cracker topping.
• A little heat: add a pinch of cayenne to the filling for a sweet-and-spicy version.
• Bigger crowd: double everything and bake in a 9×13-inch (23×33 cm) dish for 35 to 40 minutes.

Make ahead

Mix the filling, spread it in the baking dish, cover and refrigerate up to 1 day. Keep the cracker topping separate in a bag. When ready to bake, toss the crumbs with the melted butter, sprinkle over the cold filling and bake 30 to 35 minutes, until bubbling.

Storage and reheating

Cover leftovers and refrigerate up to 3 days. Reheat in a 350°F (175°C) oven for 15 to 20 minutes, loosely covered with foil, or warm single servings in the microwave. The topping softens a little in the refrigerator. Freezing is not recommended, because the pineapple turns watery when thawed.