Squash & Zucchini Casserole

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

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.