Cheese Cracker-Topped Squash Casserole

• 3 pounds yellow squash, chopped
• 2 pounds zucchini, chopped
• 1 medium onion, chopped
• 2 tablespoons kosher salt
• 1/2 cup sour cream
• 1/2 cup mayonnaise
• 1 large egg
• 1 (8-oz.) block extra-sharp Cheddar cheese, grated
• 1/2 teaspoon ground black pepper
• 2 cups fish-shaped Cheddar cheese crackers
• 2 tablespoons butter, melted

1. Preheat oven to 350u0b0. Place first 3 ingredients in a Dutch oven; add hot water 2 inches above squash-and-onion mixture. Add salt to Dutch oven, and stir to dissolve. Bring mixture to a boil over medium-high heat. Boil 10 minutes or until squash is very tender when pierced with a fork. Drain vegetable mixture well; let stand at room temperature 15 minutes to cool slightly.
2. Stir together sour cream and mayonnaise in a large bowl. Lightly beat egg, and stir into mayonnaise mixture. Gently stir in cheese, pepper, and cooked squash mixture; spoon mixture into a greased (with butter) 13- x 9-inch baking dish.
3. Bake at 350u0b0 for 40 minutes or until bubbly. Combine cheese crackers and melted butter, and toss to coat. Arrange over casserole. Bake 10 more minutes. Remove from oven, and let stand 5 minutes before serving.

yellow squash, zucchini, onion, kosher salt, sour cream, mayonnaise, egg, cheddar cheese, ground black pepper, fishshaped, butter

Taken from www.myrecipes.com/recipe/cheese-cracker-squash-casserole (may not work)