Layered Squash Casserole

Ingredients

• 3 Tbsp. unsalted butter, divided, plus more for greasing baking dish
• 4 lb. mixed yellow squash and zucchini, cut into ¼-inch-thick rounds (about 15 cups)
• 2 large eggs, beaten
• 1½ cups sour cream
• ½ cup mayonnaise
• 1 Tbsp. chopped fresh thyme
• 1½ tsp. kosher salt
• 1 tsp. Dijon mustard
• ½ tsp. cayenne pepper
• ½ tsp. grated garlic (from 1 large clove)
• 1½ cups shredded white cheddar cheese
• 1½ cups bite-size white cheddar cheese crackers (such as Cheez-It), coarsely crushed
• 1½ tsp. hot sauce

Instructions

1. 1Preheat the oven to 350°F. Coat a 3-quart oval baking dish lightly with butter and set it aside.
2. 2Melt two tablespoons of butter in a large Dutch oven over medium-high heat. Add the sliced yellow squash and zucchini, stirring well to coat them in the melted butter.
3. 3Cover the pot and cook for 8 to 10 minutes, stirring occasionally, until the vegetables are tender-crisp. Move the squash to a colander placed over a bowl and let it rest for 10 minutes.
4. 4Press the squash gently to remove any excess liquid.
5. 5Whisk the eggs, sour cream, mayonnaise, fresh thyme, kosher salt, Dijon mustard, cayenne pepper, and grated garlic together in a medium bowl.
6. 6Spread one and a quarter cups of the sour cream mixture in an even layer across the bottom of the greased baking dish.
7. 7Layer the cooked squash slices over the sour cream base in overlapping concentric circles. Tuck the shredded white cheddar cheese evenly between the vegetable slices as you build the layers.
8. 8Pour the remaining one cup of the sour cream mixture over the arranged squash, letting the liquid settle down into the gaps.
9. 9Use a fork to gently lift and separate the vegetable slices if needed, ensuring the creamy mixture falls evenly between them.
10. 10Place the remaining one tablespoon of butter in a microwave-safe bowl and heat on high for about 30 seconds until fully melted.
11. 11Stir the crushed white cheddar cheese crackers and hot sauce into the melted butter until well combined. Scatter this cracker topping evenly over the assembled casserole.
12. 12Bake in the preheated oven for 25 to 30 minutes, until the creamy center is set and the cracker topping turns lightly brown. Allow the dish to cool for 10 minutes before serving.

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