Thursday, June 11, 2009

Pineapple Casserole

I think I posted this before, but I was fixing it the other night and Lu asked for the recipe. So I'm posting it again.

PINEAPPLE CASSEROLE

2 lg. cans chunky pineapple (drained)
1 1/2 c. sugar
6 tbsp. self-rising flour
2 c. grated sharp cheese

Drain pineapple, reserving 3 tbsp. juice. Combine flour, sugar and stir in reserved pineapple juice. Add cheese and pineapple chunks. Mix well. Spoon mixture into greased 1 quart casserole.

PINEAPPLE CASSEROLE TOPPING:

2 c. Ritz cracker crumbs
1 stick melted butter

Mix butter and crumbs then spread over the pineapple mixture

Hope everyone has a fantastic day.
Peace and Love,
Alannah

5 comments:

Lu said...

Holy moly, I'll have to try this. The mix of ingredients is bizarre, but intriguing. Thanks for posting the recipe :-)

Lu

Liza said...

This is the best casserole! It even can work as a dessert if you need it too it's so rich.

Alannah Lynne said...

One note - I tried to use the fat free cheese and it ended up like rubber. LOL So, I guess, go for the calories and use real cheese.

Silver James said...

I've been remiss in posting recipes. Here's mine for today:

Spaghetti Pizza Pie

8 oz. package spaghetti, cooked, drained
1/2 cup grated Parmesan cheese
1 egg, lightly beaten
1 lb ground beef, cooked, drained
2 cups spaghetti sauce - make your own or use "bottled" if you're in a hurry :D
8 oz package shredded Mozzarella cheese

Toss cooked spaghetti, Parmesan cheese and egg. Place in 9 inch pie plate, pressing along bottom and sides to form crust. (I lightly spray pan with Crisco/Pam olive oil flavor to help with removal)

Mix cooked meat and spaghetti sacue and spread mixture over "crust". Sprinkle with Mozzarella cheese.

Bake at 350F for 30 minutes or until thoroughly heated. Let stand 5 minutes before cutting into wedges. Makes 8 servings.

Alannah Lynne said...

Oh yum, Silver! That sounds wonderful. I think I'll try that one day this weekend.

Thanks for sharing!