1-First Step: Prepare and preheat Preheat your oven to 350°F (175°C). Lightly grease or spray a 9×13-inch casserole dish to prevent sticking and facilitate easy cleanup.

2-Second Step: Cook squash and onions Melt 2 tablespoons of butter (or bacon grease for extra flavor) in a skillet over medium-low heat. Add the sliced yellow squash and chopped onions. Cook until tender but not mushy, about 8-10 minutes. Once cooked, drain any excess liquid thoroughly to avoid a watery casserole.

3-Third Step: Combine ingredients In a large bowl, lightly whisk 2 eggs if using. Add the shredded cheddar cheese, mayonnaise, milk, salt, black pepper, and optional cayenne pepper. Stir well to combine. Alternatively, for a creamier variation, fold in a can of cream of chicken and mushroom soup along with sour cream.

4-Fourth Step: Mix squash with the cheese mixture Fold the cooked squash and onions into the cheese mixture thoroughly. Add the remaining 2 tablespoons of melted butter and mix to incorporate flavor and richness evenly.

5-Fifth Step: Assemble with topping Pour the squash mixture evenly into the prepared casserole dish. Toss crushed crackers with melted butter and sprinkle this mixture evenly over the top, creating a crispy, golden crust once baked.

6-Sixth Step: Bake the casserole Bake uncovered in the preheated oven for 25-45 minutes, depending on the recipe version and your oven’s characteristics, until the top is lightly browned and the casserole is set (no longer jiggly).

7-Final Step: Rest and serve Remove the casserole from the oven and let it rest for 3 to 10 minutes before serving. This allows it to firm up, making it easier to serve. Enjoy warm as a comforting side dish or a satisfying main for family meals.