Valerie Ehrhardt of Durham sent us a stack of recipes to consider for our monthly Signature Dish column.
They all look delicious but the first one to grab our attention was her recipe for Pineapple Cheese Casserole. Ehrhardt wrote that this “recipe comes from my mother-in-law, Mrs. Edith Ehrhardt, who died almost 10 years ago. Whenever I take this dish to an event, it disappears and I always get requests for the recipe.”
Ehrhardt added that the recipe doubles easily but cautions against doubling the cracker topping. She added: “This recipe works for any meal – brunch, lunch, dinner or even a great late night snack.”
Tell us about your most-requested recipe. If we publish it, you’ll be entered in a quarterly drawing for a gift card. Send it to Signature Dish, The N&O, P.O. Box 191, Raleigh, NC 27602; or email firstname.lastname@example.org.
Pineapple Cheese Casserole
Valerie Ehrhardt of Durham advises that this recipes can be easily double but do not double the cracker topping. Plus, she added, this dish can be served for brunch, lunch or dinner.
1 (20-ounce) can pineapple chunks in juice
1/2 cup granulated white sugar
3 tablespoons all-purpose flour
1 cup (4 ounces) shredded cheddar cheese
1 cup crumbled Ritz crackers, about 18 crackers
3 tablespoons butter or margarine, melted
HEAT oven to 350 degrees. Grease 1-quart glass casserole.
DRAIN pineapple chunks, reserving 3 tablespoons juice. Combine sugar and flour in a greased casserole, add 3 tablespoons pineapple juice. Stir in cheese and pineapple chunks.
COMBINE cracker crumbs and butter, stirring well. Sprinkle on top of pineapple casserole. Bake uncovered in oven for 20 to 30 minutes or until browned.
SERVE hot or at room temperature.
Yield: 8-10 servings.