6 Tables unsalted butter, divided
3 lb yellow squash, sliced thick (about 5 medium squash)
1 medium size yellow onion, chopped
2 teas kosher salt, divided
2 large eggs, lightly beaten
1 (8 oz) sour cream
4 oz sharp cheddar cheese
2 oz Swiss cheese, shredded (about 1/2 cup)
1/2 cup mayonaise
2 teas chopped fresh thyme
1/2 teas black pepper
2 sleeves round butter crackers (such as Ritz),coarsely crushed
1 oz parmesan cheese, shredded (about 1/4 cup)
Preheat oven to 350. Melt 3 tables butter in a large skillet over medium heat. Add squash, onion and 1 teas salt; cook stirring often, until squash is just tender until liquid has evaporated, about 10 min.
Transfer mixture to a colander, set over bowl. Drain for 5 min; discard any liquid.
Stir eggs, sour cream ,cheddar, swiss, mayo, thyme, pepper and remaining 1 teas salt in a large bowl. Gently fold in the squash mixture. Spoon into lightly greased 11×7″ baking dish.
Microwave remaining 3 tables butter in microwave safe bowl until melted. About 15 seconds. Toss the crackers, parmesan cheese and melted butter until combined. Sprinkle over casserole. Bake in preheated oven for about 20-25 minutes or until crackers are golden brown.
*Taken from Southern Living Magazine