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Baked Pineapple Stuffing
1 can crushed pineapple -- (20 oz) undrained
1/4 cup evaporated milk
1 cup packaged cornbread stuffing crumbs
1/2 cup sugar -- (1/2 to 3/4)
1/4 cup melted butter or margarine
3 eggs -- well beaten
Lightly grease the bottom and sides of a 3 1/2 quart slow cooker. Combine all ingredients; pour into the slow cooker. Cover and cook on high for 2 1/2 to 3 hours. Good with baked ham. Serves 4-6.
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