Wednesday, April 11, 2012

Pineapple "Casserole"

As I prepared food to take to our family's Easter dinner, I thought about the ladies who created some of those quintessential southern recipes.  Like banana pudding, glazed ham, or the pineapple "casserole."
Pineapple casserole is a holiday staple in our house.  Who dreamed this one up?

First, take a lot of sugary canned fruit - pineapple - then add a cup of sugar.  Now, because there may not be enough empty calories, add a cup of refined, white flour.  Now I know what you are thinking, at this point our casserole is fat-free,  we can't have that, so let's add shredded cheddar cheese.  Yum.  Now it needs a topping. . . let's take butter flavored crackers, crush them and toss them with a whole stick of melted butter.  Yummier.  Heat until the cheese melts and the crackers turn golden brown.

Now anywhere else in the country, this would probably be served as dessert, but down here it's a side dish.  Used in place of a vegetable.  Right next to the sweet potato casserole with brown sugar pecan topping and the strawberry-jello-pretzel "salad."
I love the south.

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