Pinned It, Made It! Monday: Pineapple Casserole

I am joining Tammy "Country Girl at Home"

 

Years ago I had a bit of a pineapple casserole that tasted mighty fine.  I cannot remember who made it.  

I decided to try Paula Deen's recipe for Pineapple Casserole.  It looked about like all the others I found. 

So I gathered my ingredients for half the recipe.. not pictured is the flour that I forgot to set out. I soon remembered.  I used Splenda instead of sugar.... I read many recipes that substituted.

I buttered a 11"x7" dish and thoroughly mixed the flour, cheese and pineapple together.

I mixed the crumbs together.... which I used just half a sleeve and it equaled over a half of a cup.... with the butter and pineapple juice.  It was right soggy looking and you can barely tell I spread it on top.

My version does not look as pretty as Paula's :-(

 sniff... sniff... failure

I might should have used a deeper dish.  I could have let the top brown more, but the bottom was getting too brown. 

It tasted okay, but a little on the greasy side and not near as good as the one I tasted at the family gathering. I do not think the Splenda had to do much with the results.  I think it was the soggy, greasy crackers.  

I think I'm going to ask around and see if I can find out who made the one I tasted.

Paula's Recipe... maybe you will have better luck than I did.

Pineapple Casserole

Ingredients

1 cup sugar
6 tablespoons all-purpose flour
2 cups grated sharp cheddar
2 (20-ounce) cans pineapple chunks, drained, and 6 tablespoons pineapple juice reserved
1 cup cracker crumbs (recommended: Ritz)
8 tablespoons (1 stick) butter, melted, plus extra for greasing pan

Directions

Preheat the oven to 350 degrees F. 

Grease a medium-size casserole dish with butter. 

In a large bowl, stir together the sugar and flour. Gradually stir in the cheese. Add the drained pineapple chunks, and stir until ingredients are well combined. Pour the mixture into the prepared casserole dish. 

In another medium bowl, combine the cracker crumbs, melted butter, and reserved pineapple juice, stirring with a rubber spatula until evenly blended. Spread crumb mixture on top of pineapple mixture. Bake for 25 to 30 minutes, or until golden brown.

Paula is from my hometown and I love her even though I do not have success with all her recipes.