Pineapple Casserole-Test-WellPlated.com

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Pineapple casserole It was the recipe that almost got me out of Thanksgiving.Juicy pineapple chunks and sharp cheese paired with butter and crunchy toppings. It sounds strange, but it’s definitely Delicious, Especially turkey and ham!

Pineapple Casserole Baking Pan

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  • 20 ounce Pineapple chunks in 100% pineapple juice Drain (reserve 2 tablespoons of juice as a topping)
  • 20 ounce 100% crushed pineapple in pineapple juice Drain
  • 1/4 Cup Honey
  • 1/3 Cup All-purpose flour
  • 6 ounce Freshly grated shredded cheddar cheese About 1 1/2 cups, divided

Toppings:

  • 6 Spoon Unsalted butter melted
  • 20 Butter round biscuits Crushed, such as Ritz (about 3/4 cup)
  • 1/4 Cup Bread crumbs Or extra crushed biscuits
  • 2 Spoon pineapple juice Keep from one of the above cans

  • Take the lead: Up to 1 week in advance, crush the biscuits and store them in a sealed storage container or zipper bag. Prepare the casserole filling up to 1 day in advance and transfer it to the baking tray. Cover tightly with plastic wrap and refrigerate. When you are ready to complete the recipe, remove the baking sheet from the refrigerator, add the topping mixture, and bake as directed.
  • Store: Put the casserole in an airtight container and refrigerate for up to 4 days.
  • Reheat: Reheat leftovers in a baking dish in a 350°F oven or microwave.
  • freeze: Put the casserole into an airtight freezer safe storage container, which can be frozen for up to 3 months. Let it thaw in the refrigerator overnight before reheating. The texture will change after the casserole is thawed, but the taste is still delicious.

service: 1(10 in total)Calories: 275Kcalcarbohydrate: 33Gprotein: 6Gfat: 14GSaturated fat: 8GPolyunsaturated fat: 1GMonounsaturated fat: 4GTrans fat: 1Gcholesterol: 36MilligramsPotassium: 182Milligramsfiber: 2Gsugar: twenty fourGVitamin A: 437international unitVitamin C: 11Milligramscalcium: 156Milligramsiron: 1Milligrams

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About the Author: AZ