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Fresh Pineapple Casserole
This sweet and savory baked dish combines fresh fruit with a rich cheese topping. It updates the classic Southern side by using fresh pineapple half-moons instead of canned chunks. The fruit is layered with aged white cheddar and cream cheese for a creamy, tangy bite. A topping of buttery crackers, sliced almonds, and fresh rosemary delivers a satisfying crunch. It works beautifully as a surprising side dish for holiday hams or weekend brunches.
Ingredients
- 2 fresh pineapples, peeled and cored
- ¼ cup packed light brown sugar
- 3 Tbsp. cornstarch
- 3 Tbsp. fresh lemon juice (from 1 lemon)
- 1½ cups shredded aged white cheddar cheese, divided
- 1 (8-oz.) pkg. cream cheese, cut into small cubes
- 26 buttery crackers, coarsely crushed (about 1½ cups)
- 1 cup sliced almonds
- 1 Tbsp. chopped fresh rosemary leaves
- 3 Tbsp. unsalted butter, melted
Instructions
- 1Heat the oven to 350°F and lightly coat a 13- by 9-inch baking dish with cooking spray. Cut the peeled pineapples in half lengthwise, then slice them crosswise to create half-moons about half an inch thick.
- 2Lay the pineapple slices on a few layers of paper towels and pat them dry. Arrange the slices in the prepared baking dish in two overlapping rows with the curved edges facing up.
- 3Mix the brown sugar, cornstarch, and lemon juice in a small bowl until smooth. Pour this mixture evenly over the arranged pineapple. Scatter three-quarters of a cup of the aged white cheddar and all the cream cheese cubes across the top.
- 4Toss the crushed crackers, sliced almonds, and chopped rosemary in a medium bowl. Pour the melted butter over the dry ingredients and mix well. Fold in the remaining three-quarters of a cup of cheddar cheese, then spread this topping evenly over the dish.
- 5Bake the dish in the oven for 30 to 35 minutes. The topping will turn golden brown and the pineapple will become tender.