Squash Casserole

1 Tbsp. butter
2 lbs. yellow squash, washed and sliced (about 6 to 8 medium)
1 large Vidalia onion, thinly sliced or chopped
1/2 cup sour cream
3 eggs, beaten
1/2 cup grated Parmesan cheese
1 cup shredded sharp Cheddar cheese
1 sleeve saltine or Ritz crackers, crushed
Salt and pepper

Saute squash and onions in butter until tender. Reserve 3 Tbsp. crackers and 3 Tbsp. cheese. Stir in remaining crackers, cheese, beaten eggs, and sour cream. Add salt and pepper to taste. . Put squash mixture into buttered casserole dish and sprinkle top with remaining reserved cheese and crackers. Bake at 350 degrees for 30 minutes until golden brown. 

Linda (Thorne) Palmer is another friend from the crowd Donald and I spent a lot of time with before we got married (and since). She is a good Southern cook from Alabama. For years I thought she made the best squash casserole in the world until I tried this recipe. Linda cooked squash casserole for us one weekend when we went to visit her and Jim when they lived in Augusta, Georgia. I believe that was the time Jim dropped the steaks on the ground. E. G. Bird must have taught him how to cook.