Pineapple Casserole

Pineapple Casserole 

1 20 oz can pineapple chunks or tidbits, drained and reserving liquid 

3 Tbsp reserved pineapple juice 

3 Tbsp flour 

1/4 c sugar 

4 oz sharp cheddar cheese, shredded (about a cup) 

1/4 c melted butter 1

 ½ c butter cracker crumbles (Ritz) 

Instruction: Drain pineapple, reserving 3 Tbsp. Combine cracker crumbles and butter, then gently stir with a fork to combine. Lightly spray a shallow 1 qt. baking dish (or small pie plate) with cooking spray, or rub with butter. Combine reserved 3 Tbsp of juice and flour in a bowl, then mix until smooth. Add sugar, drained pineapple and cheese, then stir until combined. Gently stir in 1/3 of the cracker crumbles. Spoon mixture into baking dish, then top with remaining cracker crumbles. Bake at 350 degrees for 20-25 minutes, or until cheese is melted and crackers are starting to brown. Serve immediately. 

Note: This recipe doubles beautifully. Just use 13x9 baking dish, then cook about 5 minutes longer. If using pineapples in Unsweetened juice, just add a Tbsp or two of sugar. No need if using heavy syrup type or sweetened juice.