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Southern Pineapple Casserole
A staple of Southern holiday tables, this sweet and savory bake gets a major upgrade by swapping canned fruit for fresh pineapple half-moons. You'll layer the juicy fruit with sharp white cheddar and rich cream cheese for a perfectly tangy, creamy contrast. A buttery cracker crust packed with sliced almonds and fresh rosemary bakes up golden brown on top. It's an unexpected but completely addictive side dish that pairs beautifully with baked ham or a weekend brunch spread.
Equipment
- Oven
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 1/2 inch thick.
- 2Lay the pineapple slices on a few layers of paper towels and pat them dry. Removing excess surface moisture keeps the casserole from becoming watery. Arrange the slices in the prepared baking dish in two overlapping rows with the curved edges facing up.
- 3Whisk the brown sugar, cornstarch, and lemon juice in a small bowl until smooth, then pour the mixture evenly over the arranged pineapple. Scatter 3/4 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 3/4 cup of cheddar cheese, then spread this topping evenly over the dish.
- 5Bake for 30 to 35 minutes until the topping turns golden brown and the pineapple becomes tender.
Notes
- Make ahead: You can assemble the pineapple and cheese layers up to a day in advance. Keep the cracker topping separate and add it just before baking so it stays crisp.
- Swap: If you can't find fresh pineapple, you can use canned pineapple chunks, but be sure to drain them exceptionally well.
- Storage: Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven to crisp up the topping.