Pineapple and Pimento Cheese Casserole

Could this dish BE any more Southern? A genius mix of a classic southern casserole with a local fave mixed in yields a combination we’re not mad about. For ages, pineapple and cheese casserole has been a traditional holiday dish at the table of many Southern homes. As the South is also the birthplace of pimento cheese, this combination is a no-brainer, and obviously delicious.

Savory, sweet, cheesy, crunchy- what more could you want? This dish combines southern tradition with a new twist, ideal for any holiday meal or gathering! Added bonus? It’s super easy and takes less than 10 ingredients to make! In a nutshell, this recipe combines a roux with pimento cheese, along with sweet pineapple, and is topped with butter coated Ritz crumbles and baked to golden perfection.

Here’s what you will need:

• 1 sleeve Ritz crackers
• 6 tbsp butter (divided)
• 2/3 cup flour
• 24 oz pimento cheese
• 2- 20 oz cans pineapple tidbits

1. First, preheat the oven to 375. Then, grease an oven-safe baking dish.
2. Start with the roux: melt 3 tbsp butter in a saucepan over medium heat. Once melted, add in 2/3 cup flour and stir until to clumps exist. Let this cook about 5 minutes until you start to smell a nutty aroma and color is a light brown.
3. Take off the heat and combine roux and pimento cheese in a mixing bowl. Don’t over mix it! You want to mix it just until incorporated so that it keeps its texture.
4. Drain 2 (20 oz ) cans of pineapple tidbits and add to mixture and pour into greased baking dish.
5. In a small bowl, melt 3 more tbsp butter for the Ritz topping. Crush 1 sleeve of Ritz in a food processor or plastic bag. Combine with melted butter and spread evenly over top of pineapple and cheese mixture.
6. Pop into the oven for about 35 minutes or until topping is golden and mixture is heated all the way through.
7. Serve warm and enjoy!