Pineapple Casserole
(2) 20 oz. cans pineapple chunks, drained reserving the juice.
1 C. sugar
6 T. all purpose flour
2 C. shredded sharp cheddar cheese
2 C. crushed ritz crackers
1 stick unsalted butter, melted (if you are afraid to use a whole stick, I have made it with a half stick on occasion, which works fine, but a whole stick just makes it extra tasty)
In a bowl, combine the flour and sugar. Stir in the cheese and the drained pineapple. Stir until all ingredients are well combined. Pour into a 2 quart casserole dish, lightly greased. Combine the crackers, butter and 6 T. of the reserved juice. Spread over the top of the pineapple mixture. Place in a 350 degree oven and bake for 25-30 minutes, or until golden brown on top.