Instructions

• Preheat oven to 350º F.
• Melt 2 tablespoons butter in medium skillet or saute pan over medium-low heat. Add squash and onions and cook until tender.
  4 cups yellow squash, 1 medium onion
• To a large bowl, add eggs and lightly whisk. Add cheese and milk and whisk into egg until well-combined.
  2 eggs, 1 cup cheddar cheese, 1 cup milk
• Add cooked squash and onions to egg mixture and stir well to combine.
  4 cups yellow squash, 1 medium onion
• Melt remaining 2 tablespoons butter in skillet used to cook squash and onions. Add to squash casserole mixture.
  2 tablespoons butter
• Add cayenne pepper, if using, along with salt and pepper. Stir well to combine.
  ¼ teaspoon cayenne pepper, ½ teaspoon kosher salt, ½ teaspoon ground black pepper
• Spray a 9×13 casserole dish with cooking spray and pour squash casserole mixture into the baking dish. Top evenly with crushed Ritz crackers.
  1 sleeve Ritz crackers
• Place in preheated oven and bake 45 minutes, or until top has lightly browned and casserole does not “jiggle” when the dish is moved.
• Allow to sit for about 3 minutes before serving.