This southern 4-ingredient pineapple casserole is one of those old-fashioned dishes that never made it into the fancy cookbooks, but it showed up on every holiday table just the same. My mother kept the recipe on a stained index card, and every Thanksgiving and Easter there’d be a little tug-of-war over that last golden scoop. It’s sweet pineapple baked up with sharp cheddar and a buttery cracker topping—simple as can be, but it hits every nostalgic note. With just four pantry-friendly ingredients and a glass baking dish, you can have a warm, bubbly casserole that tastes like it came straight from Grandma’s church supper.
Serve this casserole warm, right out of the vintage-style glass baking dish, while the cheese is still soft and the cracker topping is crisp. It fits beautifully alongside baked ham, roast turkey, or pork chops, and it’s especially good on a plate that already has something salty and savory going on. A simple green bean casserole, buttered peas, or a crisp salad helps balance the sweetness. For holidays, set it right in the middle of the table with the other sides—just be ready for folks to go back for seconds before they even touch dessert.
Southern 4-Ingredient Pineapple Casserole
Servings: 8
Ingredients
2 (20-ounce) cans pineapple chunks in juice, well drained
1 cup granulated sugar
2 cups shredded sharp cheddar cheese, divided
1 1/2 cups crushed buttery round crackers (about 1 sleeve), plus 4 tablespoons melted butter for mixing
Directions
Preheat your oven to 350°F (175°C). Lightly butter a 2-quart glass baking dish (an 8×8-inch or similar vintage-style dish works perfectly).
Drain the pineapple chunks very well, pressing gently with the back of a spoon to remove excess juice. Too much liquid will keep the casserole from setting up nicely.
In a large mixing bowl, combine the drained pineapple chunks and granulated sugar. Stir until the pineapple is evenly coated and the sugar starts to dissolve a bit.
Add 1 1/2 cups of the shredded sharp cheddar cheese to the pineapple mixture, reserving the remaining 1/2 cup for the top. Fold gently until the cheese is evenly distributed among the pineapple chunks.
Spoon the pineapple and cheese mixture into the prepared glass baking dish, spreading it into an even layer so the top bakes up uniformly golden.
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