Ingredients
3 pounds yellow summer squash, cut into 1/4-inch slices2 medium onions, sliced1 cup butter, melted, divided5 large eggs2 cups heavy whipping cream5 cups shredded cheddar cheese, divided2-1/2 cups crushed saltines, divided1/2 teaspoon salt1/4 teaspoon pepper
Preparation
Place squash in a large saucepan or Dutch oven; add 1 in. of water. Bring to a boil. Reduce heat; cover and simmer for 5-6 minutes or until crisp-tender. Drain well. In a large skillet, saute onions in 1/4 cup butter until tender; add squash and gently combine. Transfer to a large bowl.
In another large bowl, combine eggs, cream, 4-1/2 cups cheese, 2 cups saltine crumbs, salt, pepper and remaining butter. Pour over squash mixture; stir gently to combine. Transfer to a greased 13x9-in. baking dish.
Bake, uncovered, at 350° for 35 minutes. Sprinkle with remaining cheese and saltine crumbs. Bake 5 minutes longer or until cheese is melted and crumbs are golden brown. Let stand for 10 minutes before serving.
