Grandma served this every holiday and it always caused a fight for the last scoop. Just 4 ingredients for absolute perfection.

This southern 4-ingredient pineapple casserole is one of those old-fashioned dishes that never made it into the fancy cookbooks, but it showed up on every holiday table just the same. My mother kept the recipe on a stained index card, and every Thanksgiving and Easter there’d be a little tug-of-war over that last golden scoop. It’s sweet pineapple baked up with sharp cheddar and a buttery cracker topping—simple as can be, but it hits every nostalgic note. With just four pantry-friendly ingredients and a glass baking dish, you can have a warm, bubbly casserole that tastes like it came straight from Grandma’s church supper.

Serve this casserole warm, right out of the vintage-style glass baking dish, while the cheese is still soft and the cracker topping is crisp. It fits beautifully alongside baked ham, roast turkey, or pork chops, and it’s especially good on a plate that already has something salty and savory going on. A simple green bean casserole, buttered peas, or a crisp salad helps balance the sweetness. For holidays, set it right in the middle of the table with the other sides—just be ready for folks to go back for seconds before they even touch dessert.

Servings: 8

2 (20-ounce) cans pineapple chunks in juice, well drained

Preheat your oven to 350°F (175°C). Lightly butter a 2-quart glass baking dish (an 8x8-inch or similar vintage-style dish works perfectly).

Drain the pineapple chunks very well, pressing gently with the back of a spoon to remove excess juice. Too much liquid will keep the casserole from setting up nicely.

In a large mixing bowl, combine the drained pineapple chunks and granulated sugar. Stir until the pineapple is evenly coated and the sugar starts to dissolve a bit.

Add 1 1/2 cups of the shredded sharp cheddar cheese to the pineapple mixture, reserving the remaining 1/2 cup for the top. Fold gently until the cheese is evenly distributed among the pineapple chunks.

Spoon the pineapple and cheese mixture into the prepared glass baking dish, spreading it into an even layer so the top bakes up uniformly golden.

In a separate bowl, combine the crushed buttery round crackers with the melted butter, stirring until all the crumbs are lightly coated and look sandy and moist.

Sprinkle the buttered cracker crumbs evenly over the pineapple mixture, covering the surface from corner to corner. Scatter the remaining 1/2 cup of shredded sharp cheddar cheese over the cracker layer so it melts into the crust as it bakes.

Place the dish on the middle rack of the preheated oven and bake for 25–30 minutes, or until the top is golden brown, the cheese is melted, and you can see the pineapple filling bubbling gently around the edges.

Remove from the oven and let the casserole rest for about 10–15 minutes before serving. This short rest helps the juices settle so each scoop holds together while still warm and gooey.

Serve warm, scooping down through the melted cheddar and buttery cracker crust to get plenty of pineapple in every serving. Store any leftovers covered in the refrigerator and reheat gently in the oven to re-crisp the topping.

If your family prefers a little less sweetness, you can cut the sugar down to 3/4 cup or even 1/2 cup, especially if your pineapple is very ripe. For a slightly different texture, use pineapple tidbits instead of chunks, or mix the two—chunks give those big, juicy bites that feel most like the old church potlucks. Extra-sharp or aged cheddar brings more tang and keeps the casserole from tasting like straight dessert; avoid mild cheddar, which can get lost in the sweetness. If you only have pineapple in syrup, drain it very well and reduce the sugar by at least half. For a sturdier topping, crush some of the crackers finely and leave a few a bit chunkier so you get a mix of crisp and buttery bites. You can assemble the casserole a few hours ahead, keep it covered in the refrigerator, and add the cracker-cheese topping just before baking so it stays crisp. Leftovers reheat best in the oven, uncovered, at 325°F until warmed through and the top has regained some crunch.