"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Pineapple Casserole Recipe

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This recipe for Pineapple Casserole, by , is from 50 Years of Good Eats - Mixing Bowls & Cookie Sheets , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Erin McIntyre - Class of 2020

Category:
Category:

Ingredients:  
Ingredients:  
1 cup sugar
6 tbsp. all-purpose flour
2 cups grated sharp cheddar cheese
2 (20 oz.) cans pineapple chunks, drained &
6 tbsp. pineapple juice reserved
1 cup cracker crumbs (Ritz)
8 tbsp. butter melted

Directions:
Directions:
Preheat oven to 350 degrees. Grease a medium size casserole dish with butter. In a large bowl, stir together the sugar & flour. Gradually stir in the cheese. Add the drained pineapple chunks and stir until ingredients are well combine. Pour the mixture into the prepared casserole dish.
In another medium bowl, combine the cracker crumbs, melted butter and reserved pineapple juice. Stirring with a rubber spatula until evenly blended. Spread crumb mixture on top of pineapple mixture. Bake for 25 to 30 minutes or until golden brown. 8 servings

 

 

 

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