Squash Casserole

Preheat the oven to 350°F. Gather all ingredients: yellow squash, onion, shredded cheddar, Parmesan, and minced garlic.

In a large skillet, melt the butter over medium heat. Add the onion and ¼ tsp salt. Cook until the onion is tender and starts to caramelize, about 6 minutes.

Add the squash slices to the skillet and cook for 5 minutes, or until tender-crisp.

Stir in the minced garlic and cook for an additional 2 minutes until fragrant.

Transfer the cooked vegetables into a 3-quart casserole dish.

In a separate bowl, beat the eggs and mix with the milk, parsley, remaining salt, black pepper, and crushed red pepper. Pour this mixture over the vegetables in the casserole dish.

Combine half of the crushed crackers and shredded cheddar in a bowl. Stir well to combine, then add this mixture to the casserole dish with the squash.

Top the casserole with the remaining crushed crackers and sprinkle with Parmesan cheese.

Bake the casserole in the preheated oven for 45 minutes, or until the top is golden brown and crispy.