2 pounds fresh squash, cut into ¼-inch-thick slices
5 cups water
⅔ cup chopped yellow onion
1¾ teaspoons kosher salt, divided
1 sleeve saltine crackers
4½ cups shredded sharp Cheddar cheese, divided
⅔ cup sour cream
⅔ cup mayonnaise
¼ cup heavy whipping cream
¼ teaspoon garlic powder
¼ teaspoon ground black pepper
2 large eggs, lightly beaten
1 cup coarsely crushed saltine crackers
1 tablespoon unsalted butter, melted
Instructions
Preheat oven to 350°. Spray a 15x10-inch sheet pan with cooking spray.
In a large Dutch oven, bring squash, 5 cups water, onion, and 1 teaspoon salt to a boil over medium-high heat. Reduce heat to medium-low; simmer until tender, about 7 minutes. Drain.
Line bottom of prepared pan with crackers. Sprinkle 3½ cups cheese over crackers.
Bake until cheese is melted, about 5 minutes. Remove from oven.
In a medium bowl, whisk together sour cream, mayonnaise, cream, garlic powder, pepper, eggs, and remaining ¾ teaspoon salt. Spread squash mixture over melted cheese. Gradually pour egg mixture over squash. Sprinkle with remaining 1 cup cheese. In a small bowl, toss together crushed crackers and melted butter; sprinkle over top.
Bake until center is set, about 25 minutes. Sprinkle with additional pepper. Let cool on a wire rack for 20 minutes.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/sheet-pan-squash-casserole/