Pineapple Cheese Casserole: Veronica Miele Beard

“This is a sweet and salty side dish – from the German relatives with love. My mom made this recipe all the time on holidays or for Sunday family dinner. Cook this when you are having company. The aroma is incredibly nostalgic.” – Veronica Miele Beard

4 to 6 servings

1 (20 oz.) can pineapple chunks

½ cup sugar

3 tablespoons flour

1 cup shredded sharp cheddar cheese

¼ cup butter, melted

½ cup Ritz cracker crumbs

Drain pineapple, reserving 3 tablespoons of juice. Combine sugar and flour. Slowly stir in reserved pineapple juice; add cheese and pineapple chunks, mixing well. Put into greased 1 quart casserole dish. Combine butter and crumbs and sprinkle on top. Bake at 350 F for 20 to 30 minutes.

*Photographed by Alli Shepherd