Southern Scalloped Pineapple with Pecans
A Southern classic recipe perfect for your holiday side dishes, ans any other time of the year!
Ingredients
- 1/2 cup sugar
- 3 T flour
- 1 cup grated sharp Cheddar cheese
- 1 20 oz can pineapple tidbits drained reserving 1/4 cup juice
- 16-20 round buttery crackers {I used Keebler Toasted Buttercrisp}
- 4 T butter
- 1 cup pecan halves or pecan pieces {optional}
Instructions
- Spray a small casserole dish with cooking oil spray. Stir sugar and flour together in a medium bowl. Add the cheese and toss to coat. Add the drained pineapple tidbits and combine well. Add 1 to 3 T pineapple juice, until mix is moist but not runny.
- Pour into prepared casserole dish. Top with a generous layer of pecan halves.
- Melt butter and crumble crackers into butter, using enough crackers to absorb the butter, but not be too dry. Sprinkle cracker crumbs over top of casserole. Bake at 350 for 30-45 minutes or until set and heated through
- Make up to 24 hours ahead and store covered in refrigerator.