Hot Pineapple Salad
From the Kitchen of Jim Taylor
- 20 oz can of pineabble tidbits with juice
- 1 cup sugar
- 6 tb self-rising flour
- 2 cups medium-sharp cheddar cheese grated
- 1 sleeve Ritz crackers crushed
- 1 stick unsalted butter melted
Preheat oven to 350 F.
In a medium bowl, combine pineapple, sugar, flour and cheese.
Transfer to an 8-by-8 inch, 11/2 quart baking dish.
Top with crushed crackers and drizzle with melted butter.
Bake for 35 minutes. Let stand 10 minutes before serving.