INSTRUCTIONS
1. PREHEAT & PREP
Preheat oven to 350°F (175°C).
Lightly grease a 9×13-inch baking dish.
(Optional: grease with cream cheese for extra richness.)

2. MAKE THE TOPPING
In a small bowl, mix:

Crushed Ritz crackers

Panko breadcrumbs

Melted butter
Season lightly with salt and pepper if desired. Set aside.

3. PREPARE THE FILLING
In a large bowl, combine:

Drained crushed pineapple

Diced pimentos

Sugar

Flour
Mix until well combined.

4. ASSEMBLE THE CASSEROLE
Spread the pineapple mixture evenly in the greased baking dish.

Dot or spread softened cream cheese on top (if not mixed in earlier).

Drizzle with reserved pineapple juice.

Sprinkle shredded cheddar cheese evenly over the top.

Finish by evenly spreading the cracker topping.

5. BAKE
Bake uncovered for 30–35 minutes, until the topping is golden brown and cheese is bubbly.

6. COOL & SERVE
Let the casserole rest for a few minutes before serving.
Serve warm as a side dish, appetizer, or unexpected dessert bite.

STORAGE
Refrigerator: Store leftovers in an airtight container for up to 3 days.

Reheat in the oven at 325°F until warm and crisp.

RECOMMENDATION
This casserole pairs beautifully with baked ham, roasted turkey, or BBQ dishes.
For a holiday twist, add a pinch of cinnamon or nutmeg to the pineapple mixture.