I have fond memories of a pineapple & Ritz cracker casserole that my mom made a few times when I was growing up. I’m not sure what it was about that dish that has stuck in my mind because it wasn’t a frequently made item nor was it a special occasion item. But yet there was something about it. It’s been a taste I’ve remembered for years.
Finally, I decided to track down that recipe and see if I could recreate that taste. It was a hit and I absolutely felt like a kid again while eating it. After getting my fill of that recipe just the way it was, I decided it was finally time to start playing around with it. Since we all like the combination of ham and pineapple in our house, it seemed like a pretty obvious choice to add some ham to the basic recipe and create a main dish. I made a few little changes to the core recipe to adjust for the ham addition and it turned out great.
Ham & Pineapple Casserole
- 1/2 cup sugar
- 1/4 cup flour
- 1 1/2 cup shredded sharp cheddar cheese
- 1 20 oz can pineapple tidbits, drained
- 1 1/2 tsp Dijon mustard
- 2 cup cubed ham or 1lb sliced ham
- 2 cup cubed ham or 1 lb. sliced ham
- 1 cup cracker crumbs (I’ve successfully used all kinds. Club crackers were used in the picture above)
- 1/3 cup butter, melted
- In a medium bowl, stir together the sugar, flour, cheese, pineapple tidbits and Dijon mustard.
- Grease an 8×8 or 9×9 casserole dish. Spoon half the pineapple mixture into the dish. Add the ham and cover with remaining pineapple. Stir together cracker crumbs and butter and sprinkle on top of casserole dish.
- Bake at 350 degrees for 15-20 minutes, until golden brown.