Summer Squash Casserole
INGREDIENTS
- 6 tablespoons unsalted butter, divided
- 3 pounds yellow squash, sliced ¼-inch thick (from 5 medium squash)
- 1 medium-size yellow onion, chopped (about 1 ½ cups)
- 2 teaspoons kosher salt, divided
- 2 large eggs, lightly beaten
- 1 (8-oz.) container sour cream
- 4 ounces sharp Cheddar cheese, shredded (about 1 cup)
- 2 ounces Swiss cheese, shredded (about ½ cup)
- ½ cup mayonnaise
- 2 teaspoons chopped fresh or dried thyme
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- 2 sleeves round buttery crackers (such as Ritz), coarsely crushed
- 1 ounce Parmesan cheese, shredded (about ¼ cup)
INSTRUCTIONS
- Preheat oven to 350°F. Grease an 11- x 7-inch (2 quart) baking dish with cooking spray.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, garlic powder, 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 topping over casserole.
- Bake in preheated oven until golden brown, about 20 minutes.
