Hot Pineapple Casserole

• Baking & Spices

  • 3 tbsp Corn starch
  • 3 tbsp Pineapple gelatin mix
  • 1 cup Sugar

• Snacks

  • 1 1/2 sleeves Ritz crackers

• Drinks

  • 1/2 cup Reserved pineapple juice

• Dairy

  • 1/2 stick Butter
  • 1 cup Cheddar cheese, sharp

• Liquids

  • 1 cup Water

• Other

  • 1 oz can pineapple tidbits or chunks (in 100% juice (not heavy syrup, 20 .

Found on thecountrycook.net

Description

Directions

• Preheat oven to 350F degrees.
• Spray an 8 x 8 baking dish with nonstick cooking spray.
• In a medium pot over medium heat, whisk together water, sugar, 3 tbsp. pineapple gelatin mix, and 3 tbsp. corn starch until thoroughly combined and you get all the lumps out.
• Turn heat up to high and let mixture to come to a boil and thicken.
• Continue to whisk.
• Once thickened, take off heat.
• Drain pineapple chunks thoroughly, setting aside 1/2 cup of the juice.
• Add drained pineapple chunks to pot and stir.
• In a large Ziploc bag, finely crush Ritz crackers.
• Add crushed crackers, melted butter and 1/2 cup reserved pineapple juice into a medium bowl and stir until combined.
• Add shredded cheese to cooled pineapple mixture and pour into baking dish.
• Spread Ritz cracker topping over pineapple mixture.
• Bake in oven for about 30-35 minutes (until topping is golden brown.)