This recipe for Pineapple Casserole, by Lisa Powell, is from Recipes from the Crossroads,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 cans chunk pineapple 6 T. flour 2 c. grated Cheddar cheese 1 c. Ritz cracker crumbs 3/4 c. sugar 6 T. pineapple juice 1 stick of melted butter
Drain pineapple and save juice. Mix sugar and flour together and add the 6 T. of pineapple juice. Stir well. Add pineapple and cheese. Stir well. Put in greased 2 quart casserole. Cover with cracker crumbs and melted butter. Bake at 350º for about 20 minutes until bubbly and crust is brown.
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