Hot Pineapple Casserole - Google Drive

By jab120638

Ingredients

• 1 cup water
• 1 cup sugar
• 3 tbsp. pineapple gelatin mix (Jell-O)
• 3 tbsp. corn starch
• 1 (20 oz.) can pineapple tidbits or chunks (in 100% juice, not heavy syrup)
• 1 cup sharp cheddar cheese, finely shredded
• 1 1/2 sleeves Ritz crackers, crushed
• 1/2 stick butter, melted
• 1/2 cup reserved pineapple juice

Details

Servings 1
Adapted from docs.google.com

Preparation

Step 1

Preheat oven to 350F degrees.
Spray an 8x8 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.

While pineapple mixture is cooling, begin making topping.
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).
Serve warm.