Pineapple and Pimento Cheese Casserole
Could this dish BE any more Southern? A genius mix of a classic southern casserole with a local fave mixed in yields a combination we’re not mad about. For ages, pineapple and cheese casserole has been a traditional holiday dish at the table of many Southern homes. As the South is also the birthplace of pimento cheese, this combination is a no-brainer, and obviously delicious.
Savory, sweet, cheesy, crunchy- what more could you want? This dish combines southern tradition with a new twist, ideal for any holiday meal or gathering! Added bonus? It’s super easy and takes less than 10 ingredients to make! In a nutshell, this recipe combines a roux with pimento cheese, along with sweet pineapple, and is topped with butter coated Ritz crumbles and baked to golden perfection.
Here’s what you will need:
- 1 sleeve Ritz crackers
- 6 tbsp butter (divided)
- 2/3 cup flour
- 24 oz pimento cheese
- 2- 20 oz cans pineapple tidbits
- First, preheat the oven to 375. Then, grease an oven-safe baking dish.
- Start with the roux: melt 3 tbsp butter in a saucepan over medium heat. Once melted, add in 2/3 cup flour and stir until to clumps exist. Let this cook about 5 minutes until you start to smell a nutty aroma and color is a light brown.
- Take off the heat and combine roux and pimento cheese in a mixing bowl. Don’t over mix it! You want to mix it just until incorporated so that it keeps its texture.
- Drain 2 (20 oz ) cans of pineapple tidbits and add to mixture and pour into greased baking dish.
- In a small bowl, melt 3 more tbsp butter for the Ritz topping. Crush 1 sleeve of Ritz in a food processor or plastic bag. Combine with melted butter and spread evenly over top of pineapple and cheese mixture.
- Pop into the oven for about 35 minutes or until topping is golden and mixture is heated all the way through.
- Serve warm and enjoy!