Pineapple Casserole with Triple Cheddar Cheese

If you want a little different side for Turkey Day this year that still seems "Thanksgivinish", this is such a super easy and super good dish!  More like a dessert, Southerners generally serve pineapple casserole as a side dish, much like a sweet potato casserole is served.  It also makes an awesome take-along dish!

I've tried other pineapple casseroles, but they were swimming in butter and the cheese didn't melt.  My recipe calls for half the butter typically used in a pineapple casserole.  I used finely shredded triple Cheddar cheese for a better melt and flavor variation than the plain shredded Cheddar that is generally used in this casserole.

I also experimented with using fresh pineapple; however, the canned pineapple just works better in this recipe.

This pineapple casserole is great warm or cold.  I've had it for breakfast...speaking of which, it would be fabulous for brunch!  And you know me...I also like it with whipped cream!

                                             Would You Like A Little...

                                          Whipped Cream with That?


Serves about 6

Ingredients

• 2/ea. 20 oz cans pineapple chunks, drained (reserve 1/4 c. + 2 TB of the juice)
• 1 c. granulated white sugar
• 3 TB all-purpose flour
• 1/8 tsp. ground mace spice (optional)
• 1/4 c. (1/2 stick) salted butter, melted
• 2 c. (8 oz.) finely shredded triple Cheddar cheese (a blend of Vermont white, sharp and mild Cheddar cheeses offered by Kraft)
• 4 oz. (about 1 sleeve) butter or honey wheat crackers, crushed*
• Butter-flavored cooking spray (for baking dish)                                   

                                      Are You Sure It's Not A Dessert?

Directions

1. Preheat oven to 350º.
2. Coat a 1 1/2-2 qt. shallow baking dish with the butter-flavored cooking spray.
3. In a large bowl, whisk together the reserved pineapple juice, sugar, flour and mace.  Add the melted butter.
4. Mix in well the pineapple and cheese, then pour into the baking dish.  Bake for 20 minutes.
5. Very carefully remove the hot casserole from the oven and sprinkle evenly with the crushed crackers.
6. Return to the oven and bake an additional 10 minutes or until the casserole is light golden brown and bubbly.
7. Cool about 10 minutes before serving.  Also good cold.  Leftovers freeze well...what leftovers?

*Tip
While the casserole bakes, crush the crackers...not too fine.  Just spread the crackers in one layer in a gallon-size, zipper food storage bag and crush with the side of a mallet or a rolling pin.
                              
                                    Hope You Made Two Of These...

                                           I Want Leftovers!

Guess you know what's on the menu again next Thanksgiving...enjoy!

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