Evie Thorsen made this for a spring brunch at the lake in Eau Claire, Wisconsin. Serve with a green salad and sunshine!
Pineapple Casserole
2 large cans chunk pineapple, drained
8 oz. can sliced water chestnuts, drained
½ cup brown sugar
¾ cup flour
1 cup shredded cheddar cheesePut pineapple in greased pie plate. Mix remaining ingredients and pour over.
Top with 1sleeve Ritz crackers, crushed, and 1/2 stick melted butter.
Bake at 350º for 25 minutes. Serve hot. Remember to start with a cold oven when cooking in handmade pottery.
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