Pineapple Cheese Casserole Recipe -
Pineapple Cheese Casserole Recipe
  • READY IN 40 mins

Pineapple Cheese Casserole

Recipe by  

"Pineapple and cheese bake."

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
  • PREP

    10 mins
  • COOK

    30 mins

    40 mins


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large bowl combine pineapple chunks, cheese, pineapple juice, flour and sugar. Spoon into a 9x13 inch baking dish. Top with crushed crackers and butter slices.
  3. Bake in preheated oven for 30 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Jul 04, 2008

I loved it! I originally tried this dish when one of my friends from South Carolina's mother made it. I found this recipe and made it for an office potluck! My colleagues were a little skeptical of the dish based on the title, however, they tried and loved it! I've received several requests for the recipe and I am making it for a cookout today. TIP 1: Make sure you drain the pineapple and THEN only add 8 tbsp of the remaining juice. TIP2: It tastes better with only 3/4 cup of sugar.

Most Helpful Critical Review
Jul 30, 2007

The flavours were very nice but it was far, far too sweet. It was like a pudding, I served it up but noone could eat more than a spoonful. I might try it without the sugar entirely.

May 14, 2007

FANTASTIC! Reduced the pineapple juice to 1/4c. Used 1 can crushed - with juice and 2 cans tidbits, drained (save 1/4c. for mixing in). Everyone LOVED it. Warning: Very Addicting!

Dec 19, 2004

Excellent. This is the same recipe that my Granny has been making for about 15 years now. The biggest thing to note is that IF you are using pineapples in heavy syrup then of course you don't need extra sugar (as some reviews has said, because heavy syrup is sugar). If you use pineapples in their own juice with no added sugar then you can safely add the sugar. Also I made this recipe gluten free by changing some of the ingredients to gluten free ingredients and it came out just great. You can buy gluten free crackers and use gluten free flour in place of the gluten filled ingredients

Jun 06, 2004

This was a really tasty side dish. I only used 1/2 cup of sugar and that was plenty. Also I like to use pineapple tidbits better than chunks since they are smaller and make the flavors and textures mesh better. I drained my pineapple out of the can and reserved the juice for later uses, also I did not add the 8 tablespoons of juice since the pineapple were still very juicey. I think the extra 8 tablespoons would have made this casserole too mushy for many tastebuds (including mine.) Thanks for this recipe, it's a keeper.

May 25, 2006

I had a friend bring this to our Thanksgiving potluck at work and asked her for the recipe. She emailed me this page! I followed the directions for the most part except I doubled it and used 1/2 crushed pineapple and 1/2 pineapple chunks. I also used less sugar, 3/4 cup per instead of a whole cup. It was excellent.

Nov 28, 2005

I have eaten a lot of delicious food in my day but this surprising treat was addicting. I couldn't stop eating it! I had it instead of mashed potatoes, I had it instead of dessert, it was truly one of the most amazing things I have ever eaten. I can't wait to try a low-fat version of it, with Splenda and low-calorie butter!

Nov 30, 2004

i cut the sugar in half and still thought it was too sweet, next time i'll try it with no added sugar, i think the pineapple is sweet enough on its own.


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  • Calories
  • 360 kcal
  • 18%
  • Carbohydrates
  • 43.9 g
  • 14%
  • Cholesterol
  • 45 mg
  • 15%
  • Fat
  • 18.1 g
  • 28%
  • Fiber
  • 1.2 g
  • 5%
  • Protein
  • 7.5 g
  • 15%
  • Sodium
  • 282 mg
  • 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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