Old-School Squash Casserole

Ingredients

• 6 Tbsp unsalted butter, divided
• 3 lbs.
• yellow squash (about 5 medium), sliced 1/4" thick
• 1 1/2 cups of chopped yellow onion
• 2 tsp salt, divided
• 2 large eggs, lightly beaten
• 8 oz sour cream
• 1 cup shredded sharp cheddar cheese
• 1/2 cup shredded Swiss cheese
• 1/2 cup of mayonnaise
• 2 tsp thyme (fresh if available)
• 1/2 tsp black pepper
• 2 sleeves Ritz crackers, coarsely crushed
• 1/4 cup shredded Parmesan cheese (about 1 oz)

Directions

1. 1

   Preheat oven to 350°F.

2. 2

   Melt 3 Tbsp butter in a large skillet over medium heat.

3. 3

   Add squash, onion, and 1 tsp salt.

4. 4

   Cook, stirring often, until squash is just tender and liquid has evaporated (about 10 minutes).

5. 5

   Transfer to a colander set over a bowl and drain 5 minutes.

6. 6

   Discard liquid.

7. 7

   In a large bowl, stir together eggs, sour cream, cheddar cheese, Swiss cheese, thyme, mayonnaise, pepper, and remaining 1 tsp salt.

8. 8

   Gently fold in squash mixture.

9. 9

   Spoon into a lightly greased 11x7 (2 qt) baking dish.

10. 10

    Microwave remaining 3 Tbsp butter until melted.

11. 11

    Toss with crackers and Parmesan cheese.

12. 12

    Sprinkle over casserole.

13. 13

    Bake until golden brown (about 20 minutes).