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Pineapple Casserole

0 min
0 min
Pineapple Casserole
My parents belong to The Grace Noters: A large senior citizens group of dulcimer players located in Knoxville, Tennessee. They perform for schools, nursing homes, churches, civic organizations, and clubs (Red Hat Society, etc....). Especially with church groups, their 'payment' for performances is a covered dish meal. This dish was served by a pastor's wife at one such function back in 2000. The dulcimer group raved over the dish and she provided the recipe. It's now become a family traditional favorite at my parent's house when siblings and their families gather for the holidays. Its simple and easy to prepare. I often myself take it for covered dished luncheons and dinners. I remind myself to be sure and take copies of the recipe with me as there is always request. I got to the point that I made a printable version of the recipe on the computer. So now when taking the dish somewhere I just print out several copies.


4 20 ounce cans chunked pineapple, drained
2 cups sugar
2 cups grated cheddar cheese
12 tbls. plain flour
2 rolls(tubes) of butter flavored crackers
2 sticks (one cup) butter


Mix the drained chunked pineapple, sugar, cheddar cheese, and flour together. This was not included in the orginal recipe: When draining the pineapple I use a strainer and press the fruit to remove all excess juice as possible. Too much juice left undrained leaves the final outcome too soupy. Once the ingredients are mixed, place in a large glass rectangular baking/casserole dish. I use a 12" x 8" dish. Press the mixture down until firmly compressed. Crush the crackers. Melt butter. Mix crackers and butter together in a bowl. The sprinkle crumbs evenly on top. Bake at 350 degrees for 35 minutes. Serves 12.