Paula Deens Pineapple Casserole Recipe 385 Food

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

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

Steps:

• Preheat the oven to 350 degrees F.
• Drain the pineapple juice into a liquid measuring cup; you should have 1 1/2 cups. Whisk in the sugar and cornstarch until the sugar dissolves. Spread the pineapple chunks in the bottom of a 13-by-9-inch baking dish and pour over the pineapple juice mixture, stirring to coat the chunks evenly.
• In a large bowl, stir together the crushed crackers, cheese and butter, then sprinkle the topping evenly over the pineapple. Bake the casserole until the topping is golden brown, the cheese is melted and the pineapple is bubbling in the center of the dish, 35 to 40 minutes. Let the casserole cool for 5 minutes, then serve warm.

PAULA DEEN'S PINEAPPLE UPSIDE DOWN BISCUITS (LIGHTER VERSION)

Steps:

• Mix sugars, drained pineapple, cinnamon and light buttery spread. Divide between muffin 8-10 muffin tins depending on the number of biscuits in your can.
• Press a cherry into the center of each tin, being sure to press it all of the way down (so that you can see it when you turn them upside down).
• Place a biscuit in each tin, trimming biscuit to fit if needed, and spoon one teaspoon of the reserved pineapple juice over each.
• Bake at 400 degrees for 13-15 minutes or until golden brown. Let cool for 2-3 minutes and then turn out onto a tea towel or large dish. Scrape out any pineapple chunks remaining in the pan and smoosh them back in place. Serve hot.

PAULA DEEN'S PINEAPPLE CASSEROLE

Steps:

• 1. Preheat oven to 350. Grease a medium casserole dish with butter
• 2. In a large bowl, stir together the sugar and flour. Gradually stir in the cheese. Add the drained pineapple chunks. Stir until ingredients are well combined. Pour the mixture into the prepared casserole dish.
• 3. In another medium bowl, combine the cracker crumbs, melted butter, and reserved pineapple juice. Stire with a rubber spatula until evenly blended. spread crumb mixture over top of pineapple mixture.
• 4. Bake 25-30 minutes, or until golden brown