Squash Casserole

Squash Casserole Tender yellow squash in a creamy, rich sauce, topped with buttery crackers 2 tablespoons oil 8 cups sliced squash, 1/4 inch slices Large onion, cut into chunks 1 teaspoon salt 1 1/2 coarse black pepper 12 oz. shredded white cheddar cheese 1/2 cup sour cream 1/2 cup mayonnaise 2 eggs 1 sleeve round buttery crackers, crushed into chunky crumbs 1/4 cup butter, melted Preheat oven 350 degrees F. Spray 9 x 9 inch baking dish with oil spritzer; set aside. In a large skillet, add the avocado oil, squash, and onions. Sprinkle with salt and pepper. Cook the vegetables for 5-8 minutes. The onions should be translucent and still crisp. The squash should be turning bright yellow and still crips. Do not overcook the vegetables. They will finish cooking in the oven. Remove from the heat and prepare the creamy sauce. In a large bowl, add 1/2 of the shredded cheese, sour cream, mayonnaise, and egg. Stir the mixture well until the eggs are well mixed with the other ingredients. `-Add the sauteed vegetables to the creamy mixture. Pour the creamy vegetable mixture into the prepared baking dish. Sprinkle the remainder of the shredded cheese over the creamy vegetable mixture evenly to the edge of the dish. In a small bowl, add the cracker crumbs and drizzle the melted butter over them. Toss until all the crumbs are coated. Sprinkle over the creamy vegetable mixture evenly to the sides of the dish. Bake for 20-25 minutes until the cracker crumbs are golden brown and the cheese is bubbly.