Mama served this at the Easter potluck and everyone immediately demanded the recipe. It is the perfect mix of sweet and savory.

This southern 5-ingredient pineapple casserole is one of those church-potluck, Easter-at-Mama’s-house kind of recipes that disappears the minute it hits the table. It’s the perfect mix of sweet and savory: warm, buttery pineapple bubbling up under a crispy cracker topping with just enough sharp cheddar to keep it from being dessert. This is classic Southern comfort, the kind of dish that gets passed around with everyone asking, “Who made this? I need the recipe.” It’s simple enough for a busy weeknight but special enough for holidays and family gatherings.

Serve this pineapple casserole warm, scooped onto a white plate so you can see the golden, buttery cracker crust over the gooey fruit and melted cheese. It pairs beautifully with ham (especially at Easter), roasted or fried chicken, pork chops, or even a simple grilled sausage. I like to round out the meal with something green—like steamed green beans or a simple salad—and a pan of cornbread or dinner rolls. For potlucks, I bring it in a baking dish and keep a serving spoon handy; it holds well on a buffet and tastes just as good at room temperature as it does straight from the oven.

Servings: 8

2 (20-ounce) cans pineapple chunks in juice, well drained

Preheat your oven to 350°F (175°C). Lightly grease a 2-quart baking dish (an 8×8-inch or similar size works well).

Drain the pineapple chunks very well, pressing gently with the back of a spoon in the strainer to remove excess juice. Too much liquid will make the casserole soupy instead of bubbly and thick.

In a medium mixing bowl, stir together the drained pineapple, granulated sugar, and shredded sharp cheddar cheese until everything is evenly combined and the pineapple is coated.

Spoon the pineapple mixture into the prepared baking dish and spread it into an even layer so it bakes uniformly.