1/4 cup butter, melted
1/2 cup brown sugar, firmly packed
2 tbsp prepared mustard
1 pound canned, sliced peaches, drained
13 1/2 ounces canned pineapple chunks, drained
2 large bananas, cut into chunks

Preheat oven to 325° F degrees. Combine butter, sugar and mustard in a small bowl. Mix well. Reserve 1/4 cup for topping.

Add fruits and toss lightly. Put in 1 quart cassarole. Spoon reserved sugar mixture over top. Bake for 40 minutes. Serve warm. Makes 6 to 8 servings.