Squash and Zucchini Casserole

Instructions

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1. 1 Combine zucchini, squash, onion, and 1 teaspoon salt in a large pot. Add 1 1/2 cups water and set the pot over medium-high heat. Bring to a boil and cook, stirring occasionally, until vegetables are very tender, about 20 minutes. Drain very well, pressing any excess liquid out through a strainer. Set aside.
2. 2 Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch (or similar size) baking dish.
3. 3 Remove 3/4 cup stuffing mix from the package, making sure to include some of the seasoning that collects in the bottom of the pack. Add stuffing mix to a large bowl and set remaining stuffing mix aside for topping.
4. 4 To the large bowl with stuffing mix, add squash mixture, sour cream, mayonnaise, 1 teaspoon salt, pepper, and crushed red pepper; stir to combine. Taste to adjust seasonings if necessary. Stir in egg. Reserve 1/2 cup cheese for topping and stir in remaining cheese. Mix well and transfer mixture to a baking dish.
5. 5 Stir remaining stuffing mix and melted butter together in a bowl until well coated. Sprinkle evenly over the top and sprinkle with reserved cheese.
6. 6 Bake in the preheated oven for 45 to 50 minutes. Cover loosely with foil halfway through or when top is browned. Let stand 10 minutes before serving.