Squash Casserole - Cheesy Traditional Recipe 

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Recipe below
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Cheesy Traditional Squash Casserole
6 tablespoon butter (divided)
5 medium yellow squash, sliced ¼-inch thick (about 7 cups)
1 medium yellow onion, chopped
Salt, to taste
Pepper, to taste
2 eggs
½ cup mayonnaise
½ cup milk
1 cup shredded cheddar cheese
1 cup shredded mozzarella cheese
1 sleeve Saltine crackers, crumbled
½ cup grated Parmesan cheese
Melt 3 tablespoons of butter in a large skillet over medium-high. Add the squash and onion. Season lightly with the salt and pepper. Cook until the squash is tender, about 10 minutes, stirring occasionally. Cover with a lid for a faster cooking time.
Remove from the heat and drain the squash and onion well using a colander, for a few minutes.
Meanwhile, in a bowl whisk together the eggs, mayonnaise, milk, and cheeses.
Lightly stir the squash mixture and wet mixture together. Scrape into a 12-inch buttered Dutch oven or 9 x 13-inch casserole dish.
Sprinkle the top with the crumbled crackers followed by the Parmesan cheese. Evenly pour the remaining 3 tablespoons of butter (melted) on on top.
Bake until the casserole sets up and is lightly browned on top. For inside baking: 350 degrees F for about 25 minutes. Serve warm.
Tip: if you using Ritz crackers for the topping, use about 2 sleeves.
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Kent Rollins
Cowboy Cooking, Cast Iron, Outdoor Cooking, Grilling, Dutch Oven Cooking