Squash Casserole



4 tbsp. butter, divided

2 lb. yellow squash, sliced into 1/2"coins

1 onion, chopped

2 cloves garlic, minced

kosher salt

Freshly ground black pepper

1/4 tsp. cayenne pepper

2 large eggs

1/2 c. sour cream

1/4 c. mayonnaise

1 1/2 c. shredded Cheddar

1 c. freshly grated Parmesan

2 sleeves Ritz crackers, crushed


  1. Preheat oven to 350° and lightly grease a medium casserole dish.

  2. In a large skillet over medium heat, melt 2 tablespoons butter. Add the squash and onion and cook, stirring often, until the squash is tender, about 8 minutes. Stir in garlic and season with salt, pepper and cayenne pepper. Transfer mixture to a colander set over a bowl and let drain for 5 minutes. Discard liquid.

  3. In a large bowl, whisk together eggs, sour cream, and mayonnaise. Stir in cheddar and Parmesan and season mixture with salt and pepper. Gently fold in squash mixture then transfer mixture to the prepared baking dish.

  4. Melt remaining 2 tablespoons of butter and toss with Ritz crackers. Sprinkle cracker mixture over casserole. Bake until golden and bubbly, about 20 minutes.