2 pounds yellow squash, thinly sliced
1/4 cup of butter, divided
1/2 cup chopped onion
1/2 cup grated carrot
2 eggs, beaten
1/2 cup grated cheddar cheese
Salt and pepper
1 cup Ritz crackers, crumbled and divided
Hot sauce, to taste
Preheat the oven to 350 degrees.
Coat a 9-by-13-inch baking dish with cooking spray.
Place the sliced squash in a saucepan; add water to cover. Bring to a boil over high heat. Reduce the heat to medium and cover. Cook until the squash is very soft. Roughly mash the squash.
In a skillet over medium heat, melt 3 tablespoons butter. Add onion and carrot; saute until soft. Remove from heat.
Beat the eggs in a medium-size bowl. Mix in the cooked vegetables and cheese. Generously salt and pepper the mixture. Mix in 3/4 cup of crumbled Ritz crackers. Pour into the prepared baking dish.
Melt butter on stovetop or in the microwave. Mix with remaining ¼ cup of Ritz crackers, and scatter over top of the casserole. Garnish with hot sauce, if desired.
Bake uncovered for about 30 minutes, until lightly browned.