Goof Proof Casseroles!

Well, I hope all of you have survived the Black Friday sales and are well on your way to enjoying the Christmas season.  My husband and I braved the mad house at our local Walmart, but I am pleased to report that even with the crowds, everybody had a great attitude.  It seems that the Christmas spirit is alive and well, at least in my little part of the world.   I am sharing a couple of recipes today that are wonderful to take to those holiday gatherings.  I made these two casseroles for our family Thanksgiving this year and they were both hits.  They're also really good leftover (which some casseroles aren't).  The best part is that they are also goof proof (even for the culinary challenged) which is always a BIG PLUS in my cookbook.  Hope you enjoy these as much as we do!

Pineapple Casserole

Ingredients:

¾ cup granulated sugar

2 15 oz. cans of chunk pineapple (do NOT drain)

2 Tablespoons of flour or cornstarch (mixed into pineapple juice)

2 cups grated Cheddar cheese

1 stick of butter melted

1 pkg. of Ritz or Townhouse crackers (crumbled)

Directions:

Preheat oven to 350 degrees.  Pour both cans of pineapple with juice into mixing bowl.  Add flour or cornstarch and stir until dissolved.  Add sugar and cheese and mix well.  Pour into casserole dish sprayed with non-stick cooking spray.  Mix crumbled crackers and butter together in separate bowl with melted butter.   Sprinkle cracker mixture on top of mixture and bake at 350 degrees for 45 minutes until golden brown.  *Note:  This is an excellent side dish for Baked Ham.  The sweetness of the pineapple goes really well with the salty ham.

Baked Bean Casserole

Ingredients:

1 lb. cooked Hamburger or Ground Chuck

½ lb. bacon – cooked and diced up

1 Tablespoon Onion powder

1 ½ teaspoons Garlic powder

½ cup ketchup

1 teaspoon salt

2 teaspoons cider vinegar

1/3 cup white granulated sugar

½ cup packed brown sugar

1 Tablespoon of Dijon Mustard

1 15 oz. can Pork and Beans (do not drain)

1 15 oz. can Kidney Beans (do not drain)

1 15 oz. can Butterbeans (drained)

Directions:

Crock Pot Directions:  Mix all ingredients in crock pot and turn on high for 4 hours.

Oven Directions:  Preheat oven to 350 degrees.  Mix all ingredients together and pour into 9 x 13 casserole dish.  Bake for 45 minutes.