The Retro Southern Casserole I’ve Been Making for Decades

I can still recall my childhood excitement for the church potluck. While my mother was an excellent cook—and still is—I longed to hear that a potluck was on the horizon at the tiny church in Charlotte, North Carolina, that we attended when I was in early elementary school. There would be buckets of fast-food fried chicken, layered salads full of Jell-O that wooed my childlike fascination for all things Technicolor, and an entire table of desserts.

It was at one of these potlucks that my mom remembers attaining “her” pineapple casserole recipe. Back then, I would have politely skirted around this particular side dish, leaving more room on my buckling plate for black forest cake or the instant mashed potatoes that I thought were superior to my mom’s homemade. I now know that both the misguided mashed potato feelings and passing on the pineapple were egregious errors.

Like so many other Southern cooks from the 1950s onward, Mom became enamored with this casserole made of pantry staples that weren’t quite savory or dessert. Through the years, it moved from an occasional side dish to become part of the warp and weft of the Southern culinary quilt, gracing Thanksgiving and Easter tables alongside cranberry sauce and deviled eggs. It’s even included on South Carolina’s tourism website. 

Warm from the oven, the savory-sweet combo is just as good with a dollop of vanilla ice cream as it is alongside Easter ham.

The Rise of the Ritz

The Ritz is an iconic American snack cracker. Released in 1935 at the height of the Depression, it was an affordable luxury that tasted rich and buttery, lending a decadent air to snack plates or dips. When casseroles took post-war cooking by storm, the Ritz became a popular topping of choice. 

In this casserole, its buttery flavor and delicate consistency play a vital counterbalance to the sweetness of the pineapple. Substituting another style of cracker will not result in pineapple perfection.

A Modern Pineapple Casserole

The pineapple casserole wasn’t just a preferred potluck offering; it also made its way into many community cookbooks, including those compiled in the South. While my family’s recipe was a pass-along, I scanned both it and many of the community cookbooks in my collection to assess the general standard, then tweaked a few things to help this version deliver every time. 

First, my mother suggested I follow her lead and change the dish size from the original 8x8 to 9x13, and boy was she right. This creates a thinner layer of pineapple, which means more surface area for the sugars to caramelize and take on a deeper flavor as they bake. 

Second, I lowered the amount of sugar (many recipes called for 3/4 cup) and switched it from white to brown. Finally, I quantified the number of crackers to ensure that there was a cracker crunch in every bite.

Preheat the oven to 350°F.

Add the first layer:

Combine the sugar and flour, then press into an even layer in the bottom of a 9x13-inch baking dish.

Add the pineapple:

Drain both cans of pineapple, reserving the liquid.

Combine the crushed and pineapple tidbits, then evenly spread the pineapple on top of the sugar mixture. Sprinkle the pineapple with 1 1/2 tablespoons of the reserved liquid.

Finish assembling the casserole:

Top with the shredded cheese, distributing evenly. Sprinkle the top with cracker crumbs, then drizzle melted butter over the crumbs.

Bake:

Bake until the cheese is melted and the cracker topping is golden and crunchy, about 30 minutes. Let cool slightly before serving to allow the sugars to set and make removing servings from the pan easier. 

Leftovers will keep for up to 4 days in the refrigerator. I don’t recommend freezing this casserole since it can become watery after defrosting.

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