Recipe by KBYERS00
"Pineapple and cheese bake."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
3 (15 ounce) cans
2 1/2 cups
shredded Cheddar cheese
buttery round crackers, crushed
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.
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.
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!
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
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.
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.
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!
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Pineapple Cheese Casserole
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 163
Get quick & easy recipes for your busiest days.
All the game-day eats you need to crush the tailgate competition.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
See how to make a classic, creamy and cheesy broccoli casserole.
See how to make the ultimate one-dish broccoli and rice casserole.
Slices of celeriac bake in a creamy sauce topped with Cheddar.