Crispy Jeweled Cranberry Pineapple Casserole

Canned pineapple tidbits are combined with dried cranberries and cheddar cheese in this thickened mixture that's topped with buttered crumbs.

Ingredients:

• 2 (20 oz) cans pineapple tidbits, drained with juice reserved
• 1 cup sweetened dried cranberries
• 6 Tablespoons Splenda
• 6 Tablespoons flour
• 2 cups finely shredded cheddar cheese, divided
• 1 cup crushed butter crackers
• 1/2 cup Panko bread crumbs
• 4 Tablespoons melted butter

Directions:

Preheat oven to 375 degrees. Spray a 2 1/2 quart casserole with nonstick cooking spray. In a large bowl, place 6 Tablespoons of the reserved pineapple juice; set aside. In a small microwave-safe bowl, place dried cranberries. Pour all remaining pineapple juice over cranberries; add enough water to just cover cranberries. Microwave on High until water gets hot, then let stand for 5 minutes to plump. Meanwhile, whisk Splenda and flour into juice in large bowl. Fold in pineapple tidbits, drained plumped cranberries and 1 1/2 cups of the cheese. Spoon into prepared casserole. Combine crackers, panko and remaining cheese with melted butter; sprinkle over fruit mixture. Bake for 20 to 25 minutes until topping is golden and crisped.

Number of Servings: 8-10

Notes from the Cook: This beautiful casserole adds just the right amount of sweet, tart, and savory flavors to compliment any main dish. Leftovers are great . . . but don't count on any!