Pineapple casserole

By: Julie Clark Published: March 14, 2018

This sweet southern pineapple casserole could be a side dish…or a dessert! This unique recipe with pineapple, cheddar cheese and butter crackers is always a hit.

Pineapple Casserole Recipe

Full honesty here. The first time my grandma made this recipe for a family picnic I thought she was crazy. Pineapple, cheese…and crackers? I didn’t know whether to be grossed out or intrigued. My curiosity got the best of me and I ended up trying easy pineapple casserole that day. I should have just stayed away because now I can’t stop eating it. It’s strange, I’ll admit, but it’s also addicting.

Whether you call it scalloped pineapple, pineapple casserole or baked pineapple, let’s just agree that it is a delicious southern side dish that goes perfect with a ham dinner. Ideal for Easter!

Pineapple Cheese Casserole

The first strange thing about this recipe is that it calls for shredded cheddar cheese. I have no idea why this works but it totally does. I recommend shredding a block of sharp cheddar cheese yourself. This will allow the cheese to melt smoothly and give you the best texture.

Pineapple Casserole with Ritz Crackers

The buttery Ritz crackers on the top are so, so perfect.The salty crackers cut back on the sweet of the pineapple in a perfect way. Crush the crackers, toss them with butter and sprinkle the crumbs over the top of the pineapple mixture.

I like to use a deep dish 9″ pie plate to serve this casserole. You can use an 8×8 pan or a 1 1/2 quart casserole dish. Bake the casserole at 350 degrees Fahrenheit for about 35 minutes. The top will get nicely golden brown.

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Nutrition and extra info

Freezable Vegetarian Healthy

Nutrition: per serving

• kcal 350


• fat 8g


• saturates 3g


• carbs 64g


• sugars 7g


• fibre 6g


• protein 8g


• salt 0.46g

Ingredients

700g article" data-tooltip-w >potato, sliced

Potato

The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

Sweet potato

Sweet potatoes have a creamy texture and a sweet-spicy flavour that makes them ideal for savoury…

Onion

Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

Olive oil

Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

Ginger

Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

Garam masala

Meaning 'warming spice mix', garam masala is the main spice blend used in North Indian…

Lemon

Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

Butter

Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

275g pack filo pastry

½ tsp poppy seeds

Method

Put the potatoes in a large saucepan of cold, salted water, then bring to the boil. Turn down and simmer for 5 mins, add the sweet potatoes and continue to cook for 8 mins until just tender. Drain really

Fry the onion in the oil until soft, add the cumin seeds for 1 min, then stir in the garlic, chilli and ginger with the remaining spices. Cook for a further 2-3 mins, then turn off the heat and stir into the potatoes with the peas, lemon juice and coriander.

Heat oven to 190C/170C fan/gas 5. Halve the filo sheets, and use two-thirds of them, overlapping, to line a 22cm loose-bottomed cake tin with a little overhang. As you lay in each sheet, brush with melted butter and keep the rest covered with a clean tea towel. Spoon in filling and press down lightly. Cover with remaining filo, then fold up overhanging sides and scrunch up pastry near the edges.

Poke several slits in the top of the pastry and brush with more butter. Sprinkle with the poppy seeds. Bake for 40-45 mins until golden brown. Serve either hot or at room temperature with lemon wedges.