Yellow Squash Casserole

Instructions

1. Preheat the oven to 350 degrees F. Coat an 8x10 or similar casserole dish with nonstick spray. Melt 2 tablespoons of the butter in a large skillet over medium-high heat. Add the onion and cook until beginning to soften, about 5 minutes.
2. Add the squash and 1 teaspoon of the salt. Cook, stirring often, until the squash is just tender and beginning to brown, about 10 minutes. Transfer mixture to a colander set over a bowl or in the sink (don't forget and turn on the water). Drain at least 5 minutes, then gently shake off as much liquid as you can.
3. In a large bowl, whisk together the eggs, Greek yogurt, milk, black pepper, thyme, cayenne pepper, and remaining ½ teaspoon salt. Add the cheddar, Swiss, and squash mixture, then gently stir to combine. Transfer to the prepared baking dish and prod into an even layer.
4. In a medium microwave-safe bowl, melt the remaining 2 tablespoons butter. Add the crackers and stir until evenly moistened. Sprinkle over the top of the casserole.
5. Bake squash casserole until the filling is fully set at the edges and only a tiny bit liquidy when you check the center with a knife, about 30 to 35 minutes. Let rest 10 minutes, then enjoy hot.