Ashley's Squash Casserole

10-12 medium/large yellow squash, chopped
1 onion, peeled and chopped in large chunks 

2 T. Kosher salt
2 tsp black pepper
1 T. sugar
1 stick butter, divided
4 oz. cream cheese
¾ cup sour cream

2 eggs, beaten
1 ½ cups freshly grated cheese 
1 ½ cups Cheez-its, crushed

In Dutch oven, place squash, onion, salt, pepper, sugar, and 2 T of the butter. 

Bring to boil; reduce heat and simmer until squash is fork tender, about 20 minutes. 

Preheat oven to 375. 

Drain cooked squash mixture in colander and remove as much water as possible. 

In a medium-sized mixing bowl, combine warm squash mixture with cream cheese, sour cream, cheddar cheese, and remaining butter. Mix well. 

Taste to adjust salt and pepper, then add beaten eggs.

Pour mixture into a lightly greased 9x13 pan. Bake for 25-30 minutes (you want a tiny bit of brown around the edges)

Recipe calls for topping with crushed Cheez-its after 25 minutes and bake for 5 more minutes. The cheese and breadcrumb mixture from Beverly's recipe might be good, too.

Let cool for 10 minutes before serving.

adapted from Ouida's recipe