Squash Casserole

Ingredients

• 4 tablespoons butter
• 4 medium yellow squash or zucchini cut into 1/4 inch rounds
• 1 medium yellow onion, finely chopped
• 2 cloves garlic, minced
• 2 large eggs
• 1 1/2 cups shredded sharp cheddar cheese
• 1/4 cup mayonnaise
• 1/4 cup sour cream
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper
• 2 teaspoons chopped fresh thyme, divided
• 1 sleeve buttery crackers (like Ritz), coarsely chopped

Instructions

1. 1

   Preheat oven to 350 degrees. Grease a 9x13-inch casserole dish or a dish close to equivalent in size.

2. 2

   Melt 1½ tablespoons butter in a large skillet over medium heat. Sauté the squash just until tender. Place it in a colander in the sink to drain any excess moisture. Carefully drain or wipe the skillet of any added moisture.

3. 3

   Melt 1 tablespoon butter over medium heat. Add the onion and cook until tender. Reduce the heat to low and add the garlic, cooking for a minute.

4. 4

   In a large bowl, mix the eggs, cheddar cheese, mayonnaise, sour cream, salt, black pepper, and thyme. Gently toss the veggies in the egg mixture and spoon them into the prepared casserole.

5. 5

   Melt 1½ tablespoons butter. Mix the crushed crackers with the melted butter and sprinkle them over the top of the squash mixture. Bake for 25-30 minutes or until lightly browned. Let the casserole rest for 5 minutes before serving.