Pineapple Casserole

The Record’s “Recipe of the Week”: Pineapple Casserole by Linda Biellier

• 1 lb. can of sliced pineapple, drained
• 1/2 lb. mild cheddar cheese, grated
• 1/3 cup flour
• 1/2 cup sugar
• 1 egg, beaten
• 1 cup pineapple juice
• 1/2 cup cream
• 2 T. butter
• Dash of salt

1) In a saucepan, mix together the flour and sugar. Add the egg, pineapple juice, cream, and salt. Bring to a boil. Remove from the heat. Add the butter. Pour over the sliced pineapple. Top with the cheese. Let cool before serving.


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