Active Time: 25 Mins Total Time: 1 Hour 5 Mins Yield: 8 Servings
6 tablespoons unsalted butter, divided
3 pounds yellow squash, sliced, 1/4 inch thick
1 medium-size yellow onion, chopped (about 1 1/2 cups)
2 teaspoons kosher
2 large eggs, lightly beaten
8-oz sour cream
4 ounces sharp Cheddar cheese, shredded (about 1 cup)
1/2 Swiss Cheese, shredded
1/2 cup Mayonnaise
2 teaspoons chopped fresh thyme
1/2 teaspoon black pepper
2 sleeves round buttery crackers, coarsely crushed
1 ounce parmesan cheese, shredded (about 1/4 cup)
Preheat the oven to 350 degrees. Melt 3 tablespoons of butter in a large skillet over medium-high. Add squash, onion, and 1 teaspoon of 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 bowl to drain the 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.
Heat remaining 3 tablespoons butter in the medium-size bowl until melted, about 25 seconds in a microwave. Toss together crackers, Parmesan cheese, and melted butter until combined; sprinkle over casserole. Bake in preheated oven until golden brown about 20 minutes.