Old School Squash Casserole

By Susan52

Ingredients

• 6 Tbsp butter, divided
• 3 lb yellow squash, sliced 1/4-inch thick
• 1 medium onion, chopped
• 2 tsp kosher salt, divided
• 2 eggs, lightly beaten
• 1 (8-oz) container sour cream
• 1 cup (4-oz) shredded cheddar cheese
• 1/2 cup (2-oz) shredded Swiss cheese
• 1/2 cup mayonnaise
• 1/2 tsp dried thyme
• 1/2 tsp black pepper
• 2 sleeves Ritz crackers, crushed
• 1/4 cup (1-oz) grated parmesan cheese

Details

Servings 8
Preparation time 15mins
Adapted from plainchicken.com

Preparation

Step 1

Preheat oven to 350ºF. Lightly spray a 9x13-inch baking dish with cooking spray. Set aside.

Melt 3 Tbsp butter in large skillet over medium-high heat. Add squash and onion and 1 tsp salt.
Cook until squash is tender, about 10 minutes.

Transfer squash mixture to a colander and drain for 5 minutes. Discard any liquid.

Mix together eggs, sour cream, cheddar cheese, Swiss cheese, mayonnaise, thyme, remaining 1 tsp salt and pepper. Add cooked squash mixture.

Pour squash mixture into prepared pan.

Melt remaining 3 Tbsp butter. Combine crushed Ritz crackers, melted butter and parmesan cheese. Sprinkle over casserole.

Bake uncovered for 20 minutes.