Servings: 8

6 Tbsp butter, divided 6 Tbsp butter, divided
3 lb yellow squash, sliced ¼ in thick (about 5 medium) 3 lb yellow squash, sliced ¼ in thick (about 5 medium)
1 medium yellow onion, chopped 1 medium yellow onion, chopped
2 eggs, lightly beaten 2 eggs, lightly beaten
8oz sour cream 8oz sour cream
4 oz shredded sharp cheddar (about 1 cup) 4 oz shredded sharp cheddar (about 1 cup)
2 oz Swiss shredded (about 1/2 cup) 2 oz Swiss shredded (about ½ cup)
1/2 cup mayonnaise ½ cup mayonnaise
2 tsp chopped thyme 2 tsp chopped thyme
2 sleeves Ritz, crushed 2 sleeves Ritz, crushed
1 oz Parmesan (1/4 cup) 1 oz Parmesan (¼ cup)

Preheat oven to 350. Melt 3 Tbsp butter and add squash, onion, and salt. Stir often until squash is just tender and liquid has evaporated, about 10 min. Transfer to colander and drain 5 min
Stir together eggs, sour cream, mayo, cheddar, Swiss, thyme, and salt and fold in squash
Spoon into greased 11x7 baking dish
Melt remaining butter and stir in Parmesan and crackers. Sprinkle over the top and bake about 20 min