Creamy Squash Casserole Recipe

Ingredients

• 2 tbsp extra-virgin olive oil
• 4 large yellow squash, sliced 1/4-inch thick (about 10 cups)
• 1 medium sweet onion, thinly sliced
• 1 tsp salt, divided
• 1 clove garlic, finely chopped
• 1 tsp finely chopped fresh thyme leaves
• 1 cup shredded sharp Cheddar cheese
• 1/2 cup whole milk
• 2 large eggs
• 1/2 tsp ground pepper
• 1 (3.5-ounce) sleeve round buttery crackers (such as Ritz; about 28 crackers), crumbled
• 2 tbsp unsalted butter, melted

Instructions

1. Preheat oven to 350°F. Heat oil in a large nonstick skillet over medium heat. Add squash, onion and 1/2 teaspoon salt; cook, stirring occasionally, until very soft, about 15 minutes. Stir in garlic and thyme; cook, stirring often, until fragrant, about 2 minutes. Transfer to a colander and let stand for 5 minutes to drain, then press dry with paper towels. (Pressing squash dry with paper towels will make sure the casserole isn't watery once the dish is baked.)
2. Whisk Cheddar, milk, eggs, pepper and the remaining 1/2 teaspoon salt together in a large bowl. Add the squash mixture; stir to combine.
3. Stir crumbled crackers and butter together in a medium bowl until well coated.
4. Coat an 8-inch-square baking dish with cooking spray. Transfer the squash mixture to the prepared dish; top evenly with the cracker mixture. Bake until set and golden on top, about 20 minutes. Additional reporting by Carrie Myers and Jan Valdez