Pineapple Stuffing Recipe

  • 1/2 cup butter
  • 1 cup Sugar
  • 4 eggs
  • 1 can crushed pineapple, drained (1 lb 4 oz. can)
  • 5 slices white bread, cubed or torn
Cream butter and sugar. Beat in eggs, one at a time. Stir in drained pineapple. Fold in cubed/torn bread. Turn into greased 1-1/2 quart casserole dish. Bake uncovered at 350° for 1 hour. Cover loosely with foil if it starts to get too brown on top--check after 30 minutes and again after 45 minutes.
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