Gluten Free Pineapple Cheddar Casserole
Sharp cheddar and crushed pineapple baked in a gluten free casserole with a buttery cracker topping. Coconut sugar adds subtle sweetness balanced by savory cheese. The cracker topping gets golden and crispy under the broiler. Serve warm or at room temperature as a side dish or light main.
Ingredients
- ½ cup coconut sugar, granulated
- 3 tbsp gluten free flour
- 1 cup sharp cheddar cheese, shredded
- 1 cup canned crushed pineapple, drained, juice reserved
- 3 tbsp pineapple juice, from canned pineapple
- ½ cup whole wheat buttery crackers, roughly crushedregular buttery crackers1:1texture
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- 3 tbsp coconut oil, melted
Instructions
- 1
Preheat oven to 350 degrees.
- 2
Stir coconut sugar and gluten free flour together.
- 3
Add cheddar a little at a time and stir until well coated with flour mixture.
- 4
Fold in drained crushed pineapple and mix until all ingredients are incorporated.
- 5
Grease an oven-safe casserole dish and spoon mixture into it.
- 6
Mix buttery crackers with reserved pineapple juice and melted coconut oil.
- 7
Spread topping over pineapple mixture and bake for 25 minutes.
- 8
Turn oven to broil and broil for about 1 minute until topping is golden brown.
- 9
Serve warm or cold.
Tips
Reserve pineapple juice before draining to ensure you have the 3 tbsp needed for topping.
Watch broiler closely as timing varies by oven; topping can burn quickly.
Good to Know
Cover and refrigerate up to 4 days.
Assemble casserole completely, cover, and refrigerate up to 24 hours. Bake from chilled, adding 5-10 minutes to baking time.
Serve warm or at room temperature. Can be eaten directly from casserole dish or portioned into bowls.
Common Mistakes
Don't skip draining pineapple to avoid watery casserole.
Don't rush broiler step to avoid burnt topping; watch constantly.
Don't forget to reserve pineapple juice before draining.
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
General Alternatives
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