Evening Edge
What’s For Dinner?
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Pineapple Casserole
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Cuisine: American
What Can I Bring?
As we've talked with readers and friends over the past few months about how folks like to entertain these days, over and over we've heard that casual events where the food is a collaborative effort remain the most popular way to gather.
So then we asked for those recipes that are solid standbys - fairly easy to prepare and transport and that always seem to best the competition on the party table. We expected (and did) get a fair share of spinach dips and pasta salads and cheesy veggie casseroles. But the most submitted recipe (half a dozen different versions) was . . . pineapple casserole?
Hands on time: 10 minutes Total time: 35 minutes Serves: 9
Ingredients:
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Pineapple Casserole 1:
3/4 cup granulated sugar
6 tablespoons all-purpose flour
2 cups grated sharp cheddar cheese
2 (20-ounce) cans pineapple chunks, drained, reserving 6 tablespoons juice
1 cup cracker crumbs (Ritz is recommended)
1/2 cup (1 stick) butter, melted, plus extra for greasing pan
Pineapple Casserole 2:
1 cup granulated sugar
4 tablespoons ( 1/2 stick) butter, melted
3 eggs
1 cup milk
1 20-ounce can pineapple chunks, drained
4 cups bread chunks
1 cup shredded cheddar cheese
Instructions:
Pineapple Casserole 1:
Preheat oven to 350 degrees. Grease a medium (at least 1 1/2-quart) casserole dish. In a large bowl, combine sugar and flour. Stir in cheese. Add the drained pineapple chunks and stir until ingredients are well-combined. Transfer mixture to casserole dish.
In a medium bowl, combine cracker crumbs, butter and reserved pineapple juice, stirring until evenly blended. Spread crumb mixture on pineapple mixture. (You may crumble a few more crackers over the top for an extra crispy version.) Bake for 25 to 35 minutes, or until golden brown.
Pineapple Casserole 2:
Preheat oven to 350 degrees. Spray or lightly butter a 1 1/2-quart baking dish. In a large mixing bowl, mix the sugar and melted butter until well-blended. Add eggs and mix well, then add the milk and drained pineapple chunks. Next work the bread chunks into the mix and add the shredded cheese. Allow the mixture to stand for 30 minutes. Then pour into the pan and bake for 40 minutes.
Preheat oven to 350 degrees. Grease a medium (at least 1 1/2-quart) casserole dish. In a large bowl, combine sugar and flour. Stir in cheese. Add the drained pineapple chunks and stir until ingredients are well-combined. Transfer mixture to casserole dish.
In a medium bowl, combine cracker crumbs, butter and reserved pineapple juice, stirring until evenly blended. Spread crumb mixture on pineapple mixture. (You may crumble a few more crackers over the top for an extra crispy version.) Bake for 25 to 35 minutes, or until golden brown.
Pineapple Casserole 2:
Preheat oven to 350 degrees. Spray or lightly butter a 1 1/2-quart baking dish. In a large mixing bowl, mix the sugar and melted butter until well-blended. Add eggs and mix well, then add the milk and drained pineapple chunks. Next work the bread chunks into the mix and add the shredded cheese. Allow the mixture to stand for 30 minutes. Then pour into the pan and bake for 40 minutes.
Notes:
Pineapple Casserole 1:
In addition to Carol Foster's, we got three other versions of this Ritz cracker pineapple casserole. Elizabeth Shadburn of Cartersville said that at holidays she hears, "Grandma, fix that pineapple casserole." Elizabeth Howe of Roswell said she discovered it in a community cookbook from South Carolina and serves it as a side to burgers, hot dogs and barbecue. Jeff Bonnell said it goes well with chicken and pork. "It's sweet, but has enough tang to it to complement any meal.
Pineapple Casserole 2:
Dorothy Ringsrud of Milledgeville says she got a recipe for "scalloped pineapple" from her cousin Frances in Denver; it's a bread-pudding style, simliar to the version Gloria Doxtader sent. Doxtader points out that it can be served hot, warm or room temperature and is easy to prepare with readily available ingredients. That sounds like a potluck winner to us.
In addition to Carol Foster's, we got three other versions of this Ritz cracker pineapple casserole. Elizabeth Shadburn of Cartersville said that at holidays she hears, "Grandma, fix that pineapple casserole." Elizabeth Howe of Roswell said she discovered it in a community cookbook from South Carolina and serves it as a side to burgers, hot dogs and barbecue. Jeff Bonnell said it goes well with chicken and pork. "It's sweet, but has enough tang to it to complement any meal.
Pineapple Casserole 2:
Dorothy Ringsrud of Milledgeville says she got a recipe for "scalloped pineapple" from her cousin Frances in Denver; it's a bread-pudding style, simliar to the version Gloria Doxtader sent. Doxtader points out that it can be served hot, warm or room temperature and is easy to prepare with readily available ingredients. That sounds like a potluck winner to us.
Nutrition:
Pineapple Casserole 1:
Per serving: 465 calories (percent of calories from fat, 41), 10 grams protein, 54 grams carbohydrates, 2 grams fiber, 22 grams fat, 54 milligrams cholesterol, 604 milligrams sodium.
Pineapple Casserole 2:
30 minutes. Then pour into the pan and bake for 40 minutes.
Per serving: 323 calories (percent of calories from fat, 39), 8 grams protein, 45 grams carbohydrates, no fiber, 14 grams fat, 103 milligrams cholesterol, 308 milligrams sodium.
Per serving: 465 calories (percent of calories from fat, 41), 10 grams protein, 54 grams carbohydrates, 2 grams fiber, 22 grams fat, 54 milligrams cholesterol, 604 milligrams sodium.
Pineapple Casserole 2:
30 minutes. Then pour into the pan and bake for 40 minutes.
Per serving: 323 calories (percent of calories from fat, 39), 8 grams protein, 45 grams carbohydrates, no fiber, 14 grams fat, 103 milligrams cholesterol, 308 milligrams sodium.
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