2- 20 ounce cans chunk pineapple
6 tablespoons self-rising flour
6 tablespoons pineapple juice
1 cup sugar
2 cups shredded sharp cheddar cheese
1 tube of Ritz crackers, crushed
1/4 cup butter or margarine, melted

Drain pineapple, but reserve the juice. Mix the first five ingredients. Place in a lightly greased casserole dish. Mix the crackers with the butter and sprinkle of the top of the pineapple mixture. Bake for 20-25 minutes in a 350° oven.

Note: This is a wonderfully rich dish I first had at church potlucks. Now we have it for special family gatherings. We can't have an Easter or Thanksgiving meal without it!