Recipe of the Month – Pineapple Casserole

The Fenton History Center has an extensive collection of local cookbooks in its archives. This recipe comes from Dining With The Daughters, recipes from the Jamestown Chapter NSDAR (Daughters of the American Revolution). The book was published in 2004. This recipe was submitted by Sharon Terwilliger.


1 20 oz. can of pineapple chunks, undrained
½ cup sugar
3 tablespoons flour
1 cup shredded cheddar cheese
1 cup Ritz cracker crumbs
3 tablespoons butter, melted

Drain pineapple, reserving 3 Tablespoons of the juice. Combine sugar and flour. Stir in reserved pineapple juice. Stir in cheese and pineapple chunks. Spoon into greased 1 quart casserole. Combine cracker crumbs and butter, stirring well. Sprinkle over pineapple mixture. Bake uncovered at 350 degrees for 20-30 minutes or until browned. Serve hot.

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