Old-School Squash Casserole

By sandy_h

From Southern Living August 2017

Ingredients

• 6 Tbsp unsalted butter, divided
• 3 lb yellow squash, sliced 1/4 inch thick (from 5 medium squash)
• 1 medium-size yellow onion, chopped (about 1 1/2 cups)
• 2 tsp kosher salt, divided
• 2 large eggs, lightly beaten
• 1 (8-oz) container sour cream
• 4 oz sharp cheddar cheese, shredded (about 1 cup)
• 2 oz Swiss cheese, shredded (about 1/2 cup)
• 1/2 cup mayonnaise
• 2 tsp chopped fresh thyme
• 1/2 tsp black pepper
• 2 sleeves round buttery crackers (such as Ritz), coarsely crushed
• 1 oz Parmesan cheese, shredded (about 1/4 cup)

Details

Servings 8
Preparation time 25mins
Cooking time 65mins

Preparation

Step 1

Preheat oven to 350. Melt 3 tablespoons of the butter in a large skillet over medium-high. Add squash, onion, and 1 teaspoon of the salt; cook, stirring often, until center of squash is just tender and liquid has evaporated, about 10 minutes. Transfer mixture to a colander set over a bowl. Drain 5 minutes; discard any liquid.

Stir together eggs, sour cream, Cheddar and Swiss cheeses, mayonnaise, thyme, pepper, and remaining 1 teaspoon salt in a large bowl. Gently fold in squash mixture. Spoon into a lightly greased 11- x 7-inch (2-quart) baking dish.

Microwave remaining 3 tablespoons butter in a medium-size microwavable bowl on high until melted, about 25 seconds. Toss together crackers, Parmesan cheese, and melted butter until combined; sprinkle over casserole. Bake in preheated oven until golden brown, about 20 minutes.