Sunday, August 23, 2009

Scalloped Pineapple

This recipe is from my friend, Holly Chapin. She doubles it --it is very close to the Paula Deen recipe. I have made both and they are excellent. We made this for Kathleen's b-day dinner.

Scalloped Pineapple

1 20 oz. can pineapple chunks
3 T flour
3 T sugar
1 1/4 C shredded cheddar cheese
1 1/2 C Ritz crackers (about 25 crackers - I use a whole sleeve)
3 T butter, melted

Drain pineapple, reserving 3 T juice. Arrange on the bottom of a greased casserole dish. Stir together flour and sugar and sprinkle over pineapple. Drizzle the reserved liquid over the pineapple, sugar, and flour and top with shredded cheese. Mix together the crushed crackers and melted butter and distribute over the cheese. Bake the casserole, covered, in a 350 degree oven for 15 minutes. Uncover and bake 10 minutes longer. (Serves 4-6)

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