Recipe: Pineapple Casserole with a Cheddar Crust (Ritz cracker topping)

PINEAPPLE CASSEROLE WITH A CHEDDAR CRUST

1 (20 ounce) can pineapple chunks, drained
1 (8 ounce) can crushed pineapple in juice, with its juice
1 cup sugar
2 tablespoons all-purpose flour
1 1/2 cups shredded sharp Cheddar
1 1/2 cups crushed buttery round crackers (about 36), such as Ritz
3 tablespoons butter, melted

Place a rack in the center of the oven, and preheat the oven to 350 degrees F.

Place drained pineapple chunks and undrained crushed pineapple in a medium bowl, and stir to combine. Transfer pineapple to a 2-quart glass or ceramic casserole.

Place sugar and flour in a small bowl, and stir to combine. Sprinkle sugar mixture over the pineapple. Scatter Cheddar on top, followed by cracker crumbs, then drizzle melted butter over cracker topping.

Bake casserole until browned and bubbly, 23 to 28 minutes. Let it cool 10 minutes before serving.

RECIPE NOTES:
- A double batch of the casserole baked in a deep 13- by 9-inch baking dish will take 5 to 8 minutes longer to cook.
- To keep the casserole warm en route, wrap it in aluminum foil and then a towel, or tote it in an insulated casserole carrier.

TO MAKE AHEAD:
You can bake the pineapple casserole a day ahead, let it cool, then cover and refrigerate it. Put it back in a 350 degree F oven for about 35 minutes to reheat it and crisp the cracker topping just before you leave home or when you arrive.

Makes 8-12 servings
Source: What Can I Bring? Cookbook by Anne Byrn