BETTYE'S PINEAPPLE CASSEROLE

We are leaving for Mexico tomorrow, in case you miss me. After this winter, we need some warm weather and sunshine.

I wanted to post a recipe here and on Stone Cottage Kitchen before we left. The one on SCK is for Peanut Butter Ice Cream Pie and it is to die for, please check it out.

The Pineapple Casserole came from a very dear friend from our years at the American Embassy in Bonn, Germany in the 1960s. Bettye and her husband Herb were killed in a car wreck in 2004, a terrible tragedy for so many people.

I was at a coffee recently and a similar dish was served as a brunch dish. Bettye used this as a side dish with ham or pork. Either way it is great.

Bettye's Pineapple Casserole

1 large can crushed pineapple
1/2 cup sugar
2 tablespoon flour
1/4 teaspoon salt
1/4 pound cheddar cheese
Fresh bread crumbs
butter

Mix together first 5 ingredients and pour into buttered casserole. Cover with fresh bread crumbs and dot with butter.
Bake at 350 degrees for 30 to 40 minutes