Ingredients:

  • 2 lbs yellow squash, sliced into thin half-moons
  • 1 small yellow onion, finely diced
  • 2 tbsp unsalted butter
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 2 large eggs, lightly beaten
  • 2 cups sharp cheddar cheese, shredded
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder
  • 1 sleeve Ritz crackers, crushed
  • 4 tbsp unsalted butter, melted

Instructions:

  1. Melt 2 tbsp of butter in a skillet over medium-high heat.
  2. Add the diced onion and sauté for 3–5 minutes until translucent.
  3. Stir in the sliced yellow squash and cook for 8–10 minutes, stirring occasionally, until the squash is tender and has released its moisture.
  4. Remove the squash from heat and let cool for 5 minutes.
  5. In a large mixing bowl, whisk together the mayonnaise, sour cream, beaten eggs, salt, pepper, and garlic powder until smooth.
  6. Fold in the shredded cheddar cheese.
  7. Gently stir the sautéed squash and onions into the cream mixture until every slice is evenly coated.
  8. Pour the mixture into a buttered 9x9 baking dish and smooth the top with a spatula.
  9. In a small bowl, toss the crushed Ritz crackers with melted butter.
  10. Sprinkle the buttery crumbs evenly over the top of the casserole.
  11. Bake at 350°F (175°C) for 25–30 minutes until the edges are bubbling and the top has turned a deep mahogany-colored gold.