Moist Gluten Free Pineapple Stuffing Casserole

Strain pineapple, saving the pineapple juice. Set aside strained pineapple. In a medium mixing bowl, pour pineapple juice (approximately 1 cup) onto plain stuffing. Gently fold, cover, and set aside.

Preheat oven to 350 degrees F (175 degrees C).

In a large mixing bowl, cream butter and sugar. Beat in the eggs. Stir in the strained pineapple. Gently fold in the soaked stuffing. Pour into 9 inch glass baking dish.

Bake in a 350 degree oven for 40 minutes. Let sit for 15 minutes to set.