I can't wait to try this dish

By ckgyrl on May 23, 2013

I use TownHouse crackers (which I think are best) but this is GOOD! Be sure you have a crowd or you'll eat it all yourself! LOL

By Kay on February 24, 2013

Love this recipe. Have been fixing this for potluck s and holidays for several years. Everybody loves it.

By Marsha on February 06, 2013

I found this recipe here years ago and it has become a must for all holiday dinners. I use brown sugar instead of white and it's fantastic!

By Evilena on December 31, 2012

I love this recipe. It has become a favorite to cook for family and church gatherings.

By Melinda Nealy on November 17, 2012

Ma. Paula you have the most amazing dessert recipes. The peach cobbler recipe is the best and this pinapple casserole sounds wonderful. My cooking is spoken often of around my friends and family but i dont tell them i get alot of my recipe from you. Thank you so much.

By rija hughes on July 04, 2012

It was too soupy, I may try again but do not know what to adjust. Maybe I will add more pineapples, and Ritz.

By Mississippi Girl on June 18, 2012

This dessert is the top bill at every party I bring it to. I don't even have to ask what to bring, it's always the same reply. Make that Paul Deen pineapple stuff. I love it too. Thanks big sister for giving it to me to share. Cindy Boyd, Palm Bay FL

By Cindy Boyd on May 25, 2012

AWESOME!! So easy and so good. My sister made this to accompany the Easter Ham; and although she is a great cook, this dish stole the show.

By Ms M. Mike Wilson on April 10, 2012

Love love love this! Serve at Easter with ham, every year. Our family's favorite.

By Anonymous on April 07, 2012

Was at Harrahs Joliet having the buffet dinner and saw your pork pot pie..I tried it and wished I had more room to several more helpings,,it was that delicious..the chef told me i could get the receipe on the internet which i did. can't wait to make it for myself..the best i;ve ever had. you go girl. thank you....

By Elvie Mirabelli on April 03, 2012

My sister made your Pineapple Cassarole for us one Easter.I fell in love with it. She is no longer with us. So now I make it for my Easter Dinner.It feels like we are enjoying something she took time to share with us.Thank You Missy and you also Paula for putting that recipe out there so my sister could find it. 2/25/12

By Sherry Kmiecik on February 25, 2012

This is one of the best recipes I have found in a long time. We paired it with stuffed pork chop and roasted garlic sauteed green beans. It was fabulous!

By Michelle Salazar on February 13, 2012

Love this recipe!!! This time I am going to add cream cheese to it and see what happens! I have to always make it for our rotary christmas party. Now for our family one as well...Thank so much Paula!

By Ange on December 25, 2011

We love Paula DEEN and boys there food

By Teresa williams on December 23, 2011

My boyfriend's aunt made this Pineapple casserole for Thanksgiving & we put it on top of our honey ham & it was amazing!!

By Tiffany Spreadbury on December 03, 2011

this recipe was one of my mother's favorite you can use it as a dessert or side.

By cynthiaherring on November 04, 2011

I make this @ Thanksgiving & Christmas, it's delicious with turkey or ham. I add cream cheese to the mixture which takes it to another level!I use the whole sleeve of crackers with the butter, but no juice for the topping.My family & friends love it!

By Anonymous on August 11, 2011

Everyone raves when I make this casserole. I've made it on many, many occasions. Super easy & yummy! I quickly found out you do not need to use the reserved pineapple juice. Makes it too runny. Also, I use more than one cup of Ritz cracker crumbs. A whole sleeve usually works best. Last but not least, I use one beaten egg. Holds it together better & makes the perfect consistency you want in a casserole dish.

By Midwest Mama on July 31, 2011

I've had a pineapple casserole before and it was delicious, just forgot to ask for the recipe. Found this one and tried it last night. Like most of Paula's recipes (no flaw for being a good ol' Southern cook), this one has WAY TOO MUCH BUTTER. Turns it into fat congealed soup. If I try again, will definitely only use ONE stick of butter.

By Beth on May 17, 2011