Glenda, I finally got around to making your Baked Pineapple Casserole this weekend. Boy, is it good! Even my husband, who is not particularly a fan of pineapple, really liked it. It's an odd combination of ingredients, but they sure work well together, & I like the texture/chewiness of the dish. Thanks for sharing it with all of us.

For those of you who may not have seen it, here's the recipe.

Glenda's Baked Pineapple Casserole

Serves 6

1 (20-ounce) can pineapple chunks in juice

1/2 cup sugar

3 Tbsp all-purpose flour

1 cup shredded Cheddar cheese

1/4 cup butter or margarine, melted

1/2 cup crushed Ritz crackers

Drain pineapple, save 3 Tbsp of juice.

Combine sugar and flour; add cheese, pineapple and pineapple juice. Mix well. Put in greased 8 x 8-inch baking dish (or pie pan).

Mix crushed crackers and melted butter together; sprinkle over pineapple mixture.

Bake for 30 minutes at 350 degrees F.

Great side dish for baked ham or pork roast.