Southern Squash Casserole

4 yellow squash, sliced 

1 large sweet onion, diced

1 stick unsalted butter, divided

Salt and pepper

1/2 cup mayonnaise

1 cup sour cream

1 teaspoon thyme

1 1/2 cup cheddar cheese

2 eggs, beaten

2 sleeves Ritz crackers

1/2 cup Parmesan cheese, grated

Preheat oven to 350 degrees. Spray a 9x13 baking pan with nonstick cooking spray. In a large skillet sauté the yellow squash, onion, salt, pepper in 3 tablespoons butter. Cook till all of the water has cooked off from the bottom of the pan and the veggies are tender. Remove from the skillet and drain to remove all excess water. 

In a large mixing bowl mix together the mayonnaise, sour cream, cheddar, thyme and eggs. Stir in the squash and onions. Pour the veggie mixture into the pan. In a small bowl melt butter and stir together with Ritz cracker crumbles and parmesan cheese. Sprinkle the cracker mixture over the top and bake for 45 minutes or until bubbly.