I have a very similar recipe as Luckytrim's, but different enough to warrant inclusion.
Pineapple Casserole
1/2 cup white sugar
2/2 cup all purpose flour 2 (20-oz) cans pineapples, drained of juice in a colander sharp cheddar
cheese, grated 1 sleeve Ritz, or similar, crackers
3/8 cup (1/4 stick) of butter.
Preheat oven to 350 degrees F. In a small bowl, add flour and sugar, and stir well. Pour pineapple
chunks into a medium UNgreased casserole dish. Add the flour/sugar mix to pineapples, mix well. The
residual juice that wouldn't drain will mix with the sugar/flour, and create a thick white goop.
Level flat. Sprinkle with a single layer of grated cheddar, to taste. Crumble the sleeve of crackers
on top of the mix, level. Dot with small squares of butter. Bake 25 minutes.
Best served hot, but also delicious cold. Can be stored (covered, or in tupperware) in the fridge
for up to a week. After that it just tastes stale.
Matt Dunn - [email hidden] - stwing.org~mdunnOpen ↗ "Actually, I'm more of a scientist
than a wiggler." - Brain Candy Have a seat while I take to the sky. - Tori Amos
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