This is not a dish I grew up eating because my mother is by birth a Yankee. I was born and raised in Georgia but I'm not one of those girls who grew up in a southern kitchen which is one of the reasons I started this blog. I wanted to explore recipes and traditions that are so indicative of southern culture and put a few of them in my back pocket for my own little family I'm raising. I discovered this recipe when it was mentioned in conversation with some fellow yogis and I knew I had to try it. I wasn't sure if I would like it, but I knew I had to try it. Turns out, I dont' like it...I love it. If you haven't had this before you're gonna have to trust me on this one. It's reminds me of a cobbler although it's typically served as a side dish in the south. I can't think of a better time to serve this than Easter, along side a gorgeous ham. You know we southerners love our ham! I'd love to know if any of you grew up with this dish. Do you love it as much as I do?
***** Pineapple Casserole *****
(serves 8-10 - adapted from Ezra Pound Cake)
1 (28 oz.) can crushed pineapple, undrained
1/2 cup fresh pineapple chopped *
1 1/4 cup sugar
2 cups good quality shredded cheddar cheese
2 1/2 cups Ritz crackers, crushed
1/2 cup butter melted
1. Preheat oven to 350 degrees F.
2. Add canned pineapple (with juice) and fresh pineapple to a medium saucepan and warm over low to medium heat. Then add sugar and heat until sugar is dissolved. Remove from heat.
3. In a baking or casserole dish, layer the pineapple mixture, cracker crumbs, butter and cheese until you have three to four layers. Sprinkle remaining cheese and cracker crumbs on top.
4. Bake uncovered for 15-20 minutes until bubbly and golden in color. Garnish with fresh pineapple and a cherry!
* I like the addition of fresh pineapple because it gives this dish more texture. I also recommend reserving a tablespoon for garnish.
*photos by Amy Mikkelsen