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Cranberry Casserole
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Source: Rosemary Moffatt
| 1 bag | fresh cranberries |
| 1 large can | pineapple, drained |
| 3 cups | peeled, sliced apples |
| 1 cup | brown sugar, packed |
| 1/3 cup | flour |
| 1 cup | sugar |
| 1 cup | chopped pecans |
| 5 T. | margarine, melted and cooled |
Mix fruit and pour in greased 9x13 pan. Combine remaining topping ingredients and spread over fruit. Cover with foil (remove foil before baking). Bake at 350 for 1 hour.
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