Classic pineapple casserole just got an upgrade.
The uniquely Southern dish is one of those things you just have to taste to understand.
The cream cheese we include adds both tang and creaminess to the classic, while sliced almonds add crunch.
Credit: Photo: James Ransom; Food Styling: Ruth Blackburn; Prop Styling: Christine Keely
This might not be the samecasserolegrandma used to make, but we think she would approve of our changes.
What’s in Our New-School Pineapple Casserole?
How To Serve New-School Pineapple Casserole
you could serve it the same way you would the classic.
It can also be served as dessert with a dollop of whipped cream.
(Only in the South can a side dish double as dessert.)
you’re able to gently reheat the casserole in the oven or microwave when ready to serve.
Unfortunately, this casserole doesn’t freeze well, as the crackers completely lose their crunch.
Ingredients
2fresh pineapples, peeled and cored
1/4cup packed light brown sugar
3Tbsp.
chopped fresh rosemary leaves
3Tbsp.
unsalted butter, melted
Directions
Preheat oven to 350F.
Lightly grease a 13- x 9-inch baking dish with cooking spray.
Halve pineapples lengthwise, and then slice crosswise into 12-inch-thick half-moons.
Place slices on several layers of paper towels, and gently pat dry.
Shingle slices lengthwise in 2 rows, curved sides up, in the prepared baking dish.
Sprinkle evenly with 34 cup of the Cheddar; scatter cream cheese cubes evenly over the surface.
Stir in remaining 34 cup Cheddar, and sprinkle mixture evenly over the casserole.
