Pineapple-Cheddar Casserole

20 ounces pineapple chunks (preferably juice packed)

2 tablespoons all-purpose flour

2 tablespoons sugar

1 1/4 cups cheddar cheese (shredded)

1 1/2 cups Ritz crackers (crushed, about 25)

3 tablespoons butter (melted)



Preheat oven to 350 degrees.

Drain the pineapple, reserving 3 tbsp of juice.

Arrange the pineapple on the bottom of a greased 1 1/2 quart casserole.

Combine the flour and sugar; sprinkle over the pineapple.

Drizzle the reserved pineapple liquid over top.

Sprinkle with cheddar cheese.

Combine the crackers and melted butter; sprinkle over cheese.

Bake, covered for 15 minutes. Uncover and bake 10 minutes longer.