1
In a large skillet, melt the butter over medium heat. Add the sliced squash and chopped onion. Cook until just tender but not soft, about 7-10 minutes.
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2
Combine the cooked squash and onions, beaten eggs, sour cream, milk, shredded cheddar cheese, salt, and black pepper. Transfer the mixture to a greased 9×13-inch baking dish.
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3
Sprinkle the crushed buttery round crackers evenly over the top.
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4
Bake in the preheated oven for 35-45 minutes, or until the top is golden brown and the casserole is bubbling.
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