Paula Deens Pineapple Casserole Recipe 385

PAULA DEEN'S PINEAPPLE CASSEROLE RECIPE - (3.8/5)

Paula Deen's Pineapple Casserole Recipe - (3.8/5) image

Provided by Lsweetnell

Number Of Ingredients 10

Ingredients

TOPPING:
1 cup sugar
6 tablespoons flour
2 cups shredded sharp cheddar cheese
2 (20-ounce) cans pineapple chunks, drained (reserve 6 tablespoons of the pineapple juice)
Dash of salt
1 cup Ritz cracker crumbs
1/2 cup butter, melted
6 tablespoons of reserved pineapple juice from draining the pineapple
Dash of salt

Steps:

Preheat the oven to 350°F. Grease a medium-sized casserole dish with butter. In a large bowl, stir together the sugar and flour and a dash of salt. Add the cheese and stir it into the sugar/flour mix. Add the drained pineapple chunks and stir until well-combined. Pour the mixture into the prepared casserole dish. In another bowl, combine the cracker crumbs, melted butter, and the 6 tablespoons of pineapple juice that you kept when you drained the pineapples. Stir together. Spread the crumb mixture evenly over the top of the pineapple mixture. Bake for 30 to 40 minutes or until golden brown. Notes: To make gluten free, instead of using flour, mix three tablespoons of cornstarch with a half a cup of pineapple juice and mix with sugar; replace Ritz cracker crumbs with crushed Rice Krispies and a dash of salt.

PINEAPPLE CASSEROLE

Pineapple Casserole image

Pineapple casserole is Southern classic side dish that is unusual yet delicious. It's made with pineapple chunks, sugar and cheddar cheese then topped with butter crackers before baking. This vegetarian casserole is cheesy and crunchy goodness.

Provided by Paula Deen

Time 10m

Yield 10

Number Of Ingredients 6

Ingredients

1 cup sugar
6 tablespoons all purpose flour
2 cups grated sharp cheddar cheese
2 (20 oz) cans drained, and 6 tablespoons pineapple juice reserved pineapple chunks
1 cup made into crumbs buttery crackers
8 tablespoons melted, plus extra for greasing pan butter

Steps:

Preheat the oven to 350 °F.
Grease a medium-size casserole dish with butter.
In a large bowl, stir together the sugar and flour. Gradually stir in the cheese. Add the drained pineapple chunks, and stir until ingredients are well combined. Pour the mixture into the prepared casserole dish.
In another medium bowl, combine the cracker crumbs, melted butter, and reserved pineapple juice, stirring with a rubber spatula until evenly blended. Spread crumb mixture on top of pineapple mixture. Bake for 25 to 30 minutes, or until golden brown.

PAULA DEEN'S BROCCOLI CASSEROLE

Paula Deen's Broccoli Casserole image

On the day before Thanksgiving I got a frantic call from my best friend. She needed Paula Deen's Broccoli Casserole recipe! I looked on Zaar and couldn't find it so I am posting it now. She says it is the BEST broccoli casserole. I have to take her word for it since I haven't made it.

Provided by mary winecoff

Categories Vegetable

Time 45m

Yield 8 serving(s)

Number Of Ingredients 7

Ingredients

2 (10 ounce) packages frozen chopped broccoli, cooked and drained
1 cup mayonnaise
1 cup sharp cheddar cheese, grated
1 (10 3/4 ounce) can condensed cream of mushroom soup
2 eggs, light beaten
2 cups crackers, crushed
2 tablespoons butter, melted

Steps:

Preheat oven to 350°F
Spray a 13 x 9 inch baking dish with cooking spray.
In a large bowl, combine broccoli, mayonnaise, cheese, soup and eggs.
Mix well.
Place the mixture in pan.
Top with crushed crackers and pour the melted butter evenly over crackers.
Bake for 35 minutes or until set and browned.

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