entertained almost all of my husband’s family for Easter this year. When I thought about what to serve, ham immediately came to mind. I like to serve ham for Easter and Christmas and turkey for Thanksgiving. I have always served my Pineapple Au Gratin casserole with ham at Easter. “Au Gratin” is just fancy talk for “covered with bread crumbs and sometimes butter and grated cheese and browned in the oven”.
This recipe tradition began years ago when my mom discovered the recipe. As I was talking to her on the phone this morning, I asked where she found the recipe, but she couldn’t recall. I do know that the recipe has been a traditional part of our Easter menu for over 20 years now, and as I made the recipe, I was reminded just how simple it is to make. I actually made it the night before Easter as it can be made in advance and baked the next day. As always, the recipe turned out delicious and was the perfect compliment to the ham. There weren’t any leftovers – my nephew Caleb made sure of that! “Oh, Aunt Lisa, you made your pineapple stuff! I’ll attempt to hold back so everyone else can have a helping before I dig in.”
See You Next Month! Meet Me In The Kitchen!
Lisa, The Gourmet Librarian
Pineapple Au Gratin
- 1 cup of sugar
- 8 Tablespoons of flour
- 2 cups crushed pineapple, drained
- 2 cups of shredded sharp cheddar cheese
- 1 roll of Ritz crackers, crushed
- 1 stick of melted butter or margarine
Mix together the sugar, flour, cheese, and pineapple. Pour into casserole dish. Spread crackers on top. Pour melted butter or margarine over crackers. Bake for 30 minutes at 350 degrees. Serve immediately.
Some tips: Splenda may be used instead of sugar. Mild cheddar can be substituted for sharp depending up on your taste. Try crushing the Ritz crackers right in the wax paper pocket. Begin gently. The more you crush the more room there is to crush the rest. This cuts down on cracker crumb mess. If you make this ahead, wait until you are about to bake it before putting the crackers and butter on top.