Pineapple Casserole

This may seem an unlikely casserole, but it does pair well with ham and would make a nice hot side dish for your Easter dinner.  It tastes almost like a pineapple crisp so you can enjoy it as a dessert too. Either way it's a winner!

Ingredients:

• 1/2 cup sugar
• 3 tablespoons corn starch
• 3 tablespoons lemon gelatin powder
• 1 cup water
• 1 (540 ml / 19 oz) can pineapple tidbits
• 1 cup cheddar cheese, grated..or use a blend of your choice
• 52 ritz crackers, finely crushed
• 1/3 cup butter, melted
• 1/2 cup reserved pineapple juice

Method:

1. Drain pineapple tidbits and set aside, reserving 1/2 cup juice for the topping. (you can keep the remaining juice to use as part of the water)
2. In a saucepan, whisk together sugar, cornstarch, and gelatin powder till well combined, add water (I had 1/2 cup of remaining juice so I used that with 1/2 cup water) and mix until smooth.
3. Place over medium high heat and bring to a boil, whisking continuously until mixture thickens, remove from heat.
4. Stir in drained pineapple chunks, set aside to cool.
5. For the topping, mix crushed ritz crackers, 1/2 cup reserved pineapple juice and melted butter until crumbly. The crumbles will be quite moist.
6. Add grated cheese to the pineapple mixture and pour into a 8x8" greased pan.
7. Spread topping over pineapple mixture.
8. Bake at 350º for 30 minutes, or until topping is golden brown.
9. Serve warm as a side dish with your Easter ham or eat as a dessert!