Pineapple Cheese Bake

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Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Preheat your oven to 175°C (350°F) and lightly grease a 1.5-quart or 8x8-inch baking dish.

   Ca. 2 min.

2. 2

   Drain the crushed pineapple through a sieve set over a medium bowl, pressing gently on the pineapple to extract as much juice as possible. Set the drained pineapple aside.

   Ca. 2 min.

   Kokkens note: Getting most of the juice out is key to the sauce's consistency.

3. 3

   To the bowl with the reserved pineapple juice, add the granulated sugar and all-purpose flour.

   Ca. 1 min.

4. 4

   Whisk the juice mixture until it is completely smooth and no lumps of flour remain.

   Ca. 1 min.

   Kokkens note: A smooth sauce ensures a velvety texture in the final bake.

5. 5

   Spread the drained pineapple in an even layer across the bottom of the prepared baking dish.

   Ca. 1 min.

6. 6

   Sprinkle the shredded cheddar cheese evenly over the pineapple layer.

   Ca. 1 min.

7. 7

   Carefully pour the juice mixture over the cheese and pineapple.

   Ca. 1 min.

   Kokkens note: Try to pour it evenly so it covers the entire surface.

8. 8

   In a small bowl, combine the crushed butter crackers with the melted butter and toss to coat.

   Ca. 1 min.

9. 9

   Sprinkle the buttered cracker topping evenly over the casserole.

   Ca. 1 min.

10. 10

    Bake for 35 to 40 minutes, or until the filling is bubbly and the topping is golden brown.

    Ca. 40 min.

11. 11

    Remove the bake from the oven and let it rest for at least 5 minutes before serving.

    Ca. 5 min.

    Kokkens note: Resting allows the casserole to set, making it easier to serve.