Squash & Zucchini Casserole


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5 medium squash and zucchini 1 large onion ½ teaspoon salt ½ stick butter, melted 2 egg 2½ cups Pepperidge Farm Stuffing 2 cups shredded cheddar cheese, divided

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Cut up the squash, zucchini and onion into chunks. Boil in water with the salt until tender. Drain. Mash just until blended. Drain. Add butter, eggs, stuffing and 1½ cup of the cheese. Pour into a buttered 9 x 13 baking dish. Top with remaining ½ cup of shredded cheese. Bake at 325° for 30 minutes.