Baked Pineapple Stuffing
Nina Mule Lyons, Pittsburgh
1 (20-oz) can crushed pineapple, with liquid
1/4 cup evaporated milk
1 cup packaged unseasoned stuffing crumbs
1/2 cup granulated sugar
4 Tbsp (1/2 stick) butter, melted
3 eggs, lightly beaten
Grease bottom and sides of a 3 1/2 quart slow cooker. Combine all the ingredients; pour into the slow cooker. Cover, and cook on high setting for 3 hours.
Note: This recipe works well with baked ham.