2 (20 oz. ea.) cans crushed pineapple in juice
2 cups (8 oz.) shredded sharp cheddar cheese
2/3 cup sugar
1/3 cup unbleached flour
1/3 cup reserved pineapple juice
1 cup round buttery cracker crumbs
1/4 cup (1/2 stick) butter, melted

Preheat oven to 350°F.

Drain pineapple, reserving 1/3 cup juice. Place pineapple in a lightly greased 11x7x1 1/2-inch glass baking dish. Sprinkle with cheese.

Whisk sugar and flour together.

Combine reserved 1/3 cup pineapple juice with sugar-flour; pour over cheese. Combine cracker crumbs and butter, and sprinkle over flour mixture.

Bake at 350°F for 25 minutes or until bubbly.

Submitted by: Donna English