Pineapple Casserole

• 2 20 oz. cans pineapple tidbits (drain juice and reserve)
• 2 cups shredded cheddar cheese (sharp, mild, grated or finely shredded. Jan uses 2% milk reduced fat finely shredded Kraft)
• 1 cup sugar
• 6 Tbsp reserved pineapple juice (If you want it juicier, add a couple more.)
• 6 Tbsp flour

Topping

• 1 package Ritz crackers, crushed
• 1/2 stick melted margarine

Pre-Heat oven to 350.

Put drained pineapple in a bowl, then combine the 6 tbsp of reserved pineapple juice and sugar in a mixing bowl. Add in the flour and pour over pineapple and stir. Stir in the cheese and put in baking dish (8 in x 8 in works best). Add cracker crumb topping and bake for about 25-30 minutes. If you aren’t serving it immediately then put the topping on a baking sheet and toast it for about 8 minutes. Let it cool and put in a ziploc bag and take it with you. Then put the topping on top before you serve it. This will keep it from getting soggy.